Crab Dip
2012-11-03- Course: Appetizers
- Yield : 25
- Servings : 25
- Prep Time : 20m
- Cook Time : 35m
- Ready In : 55m
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This recipe makes me long for the days of crabbing at Rockefeller Refuge with my children. Rockefeller Wildlife Refuge, located in eastern Cameron and western Vermilion Parishes, is owned and maintained by the State of Louisiana. When the Rockefeller Foundation officially granted the property to the state, they spelled out in the Deed of Donation exactly how the property was to be used — for crabbin’!
In Memory from Mary Ann Broussard Recipe Collection for Florine
Ingredients
- 1/4 pound butter
- 2 heaping tablespoons flour
- 1 bell pepper chopped finely
- 3 medium onions chopped finely
- Tabasco to taste best if highly seasoned
- 3 sticks celery chopped finely
- 2 to 3 cans crabmeat or 1 pound crabmeat
- 1 can mushroom soup
- 1/4 cup finely chopped parsley
Directions
Step 1
In a 2 quart saucepan melt the butter over low heat. Add the flour while stirring constantly. When a smooth paste forms, add back onions, peppers, and celery. Cook for 15 minutes under very low flame.
Step 2
Add mushroom soup and crab meat and mix well. Season to taste with salt, red pepper and/or Tabasco.
Step 3
Serve in a chafing dish with crackers Fritos or hors d’oeuvre cups. This dish is simple but classic and will serve up to 25 people.
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