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Lisa's Crab Dip

Ingredients:

1 pound backfin crab meat
1 can cheese soup
1 tablespoon Worcestershire sauce
1 can cream of celery soup
1/2 cup butter
1/2 cup cooking sherry
dash of cayenne pepper

Preparation Instructions:

Combine all ingredients. Simmer over low heat until thick (about 15 minutes). Sprinkle with grated cheese. Keep warm in chafing dish and serve with toast points.

» This recipe is credited to Lisa Scott of New Castle, DE and was the Second Place Junior Range Winner in the 1972 National Hard Crab Derby in Crisfield, MD.

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