Crab Dip II

100 servings (makes over 1 gallon) Prep: 20 m Cook: 1 h 15 m Total: 1 h 35 m Beginner
5.0/5 (2)
Crab Dip II
A great classic party dip for weddings or large family gatherings. Our most popular dip! This rich and creamy crab dip combines fresh lump crab meat with Velveeta cheese, evaporated milk, and the holy trinity (onions, celery, and bell pepper) for a crowd-pleasing appetizer that serves 100.

Ingredients

100 servings
  • 3/4 cup butter
  • 2 onion, finely chopped
  • 2 stalks celery, finely diced
  • 3 tbsp parsley, chopped
  • 1 bell pepper, finely chopped
  • 3 lbs crab meat or 7 (6.5 oz) cans
  • 1 large can evaporated milk
  • 1 1/2 to 2 pounds Velveeta Cheese, cut in small pieces
  • 1/2 tsp garlic powder
  • 1 can cream of mushroom soup
  • 1/2 tsp thyme
  • 1 tsp Kitchen Bouquet
  • salt and red pepper to taste
  • bread crumbs

Step-by-Step Instructions

  1. In a large cast iron or heavy duty aluminum pot, melt the butter. Add the onions, celery, and bell pepper. On low heat, cook with lid on for 20 to 30 minutes stirring frequently until vegetables are tender.
  2. Add parsley, crab meat, evaporated milk, cheese, garlic powder, cream of mushroom soup, thyme and Kitchen Bouquet. Cook 1 hour on low heat with lid on, stirring frequently. Add salt and red pepper to taste.
  3. Check the dip for thickness and add the bread crumbs as a thickening agent if desired. Cook another 15 minutes. Makes more than a gallon and serves approximately 100 individuals. Serve with your favorite crackers or seasoned crackers.

Common Problems and Solutions

Q: Why is my dip too thin?

A: Add bread crumbs gradually during the final 15 minutes of cooking to thicken it up. The dip should be thick enough to cling to a cracker without being gloppy.

Q: Can I make this ahead of time?

A: Absolutely! This dip actually tastes better the next day as the flavors meld together. Reheat gently on low heat, stirring frequently to prevent scorching.

Q: Why does my cheese separate or get grainy?

A: Keep the heat on low and stir frequently. High heat can cause the cheese to break and become oily. The long, slow cooking method is key.

Tips and Techniques

Fresh lump crab meat makes a huge difference in flavor and texture, but good quality canned crab works well too if you’re on a budget. If using canned, drain it well and pick through for any shell fragments. Keep the heat low throughout the entire cooking process - patience is rewarded with a smooth, creamy dip that won’t separate.

Ingredient Substitutions

  • fresh crab meat: imitation crab meat (surimi)
  • Velveeta cheese: American cheese or a combination of cream cheese and sharp cheddar
  • cream of mushroom soup: cream of celery soup or make a simple white sauce with butter, flour, and milk
  • butter: margarine

Equipment Needed

  • Large cast iron pot or heavy-duty aluminum pot
  • Wooden spoon for stirring
  • Knife and cutting board for chopping vegetables

Historical Context

Large-batch crab dips like this one became staples at Louisiana wedding receptions and church gatherings, where feeding 100+ people affordably was a necessity. Using Velveeta as a base kept costs down while still delivering that creamy, rich texture everyone expected.