Crab Dip II

  • Yield : 100
  • Servings : 100
  • Prep Time : 30m
  • Cook Time : 45m
  • Ready In : 1:15 h
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A great classic party dip for weddings or large family gatherings. Our most popular dip!


  • 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 1

In a large cast iron or heavy duty aluminum pot, melt the oleo. Add the onions, celery, and bell pepper. On low heat, cook with lid on for 20 to 30 minutes stirring frequently.

Step 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 again stirring frequently. Add salt and pepper to taste.

Step 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 cracker.

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Kaplan, Louisiana Louisiana
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