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Crab Cheese Dip

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  Finely chopped onion 2 Tablespoon
  Finely chopped green pepper 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Canned condensed cream of mushroom soup 21 Ounce (1 can)
  Milk 1⁄2 Cup (8 tbs)
  Natural cheddar cheese 6 Ounce, shredded
  Beaten eggs 2
  Canned crab meat 7 1⁄2 Ounce, drained, flaked, and cartilage removed (1 can)
  Ground nutmeg 1 Dash

In blazer pan of charing dish cook onion and green pepper with butter over direct heat till tender but not brown.
Stir in soup; gradually blend in milk.
Cook and stir till bubbly.
Add cheese to soup mixture; heat and stir till melted.
Stir a moderate amount of cheese mixture into beaten eggs; return to hot mixture.
Cook and stir till bubbly.
Add crab and nutmeg.
Keep warm over hot water.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1746 Calories from Fat 1184

% Daily Value*

Total Fat 133 g204.5%

Saturated Fat 60.9 g304.5%

Trans Fat 0 g

Cholesterol 885.9 mg295.3%

Sodium 6235.4 mg259.8%

Total Carbohydrates 53 g17.5%

Dietary Fiber 1 g4.1%

Sugars 18.3 g

Protein 97 g194%

Vitamin A 69.5% Vitamin C 125%

Calcium 147% Iron 49.5%

*Based on a 2000 Calorie diet

Crab Cheese Dip Recipe