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Maryland with Pride logo Recipes
Lisa's Crab Dip
  • 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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