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COKIE ROBERTS' CRAB DIP




Source of Recipe


TV GUIDE


List of Ingredients




1 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup butter or margarine
1/3 cup all-purpose flour
1/2 tsp cayenne pepper
1/2 tsp black pepper
dash of garlic powder
1 tsp salt
1 can (14 oz) evaporated milk
1 lb lump crabmeat



Recipe



Using microwave on HIGH power, cook onions and celery in butter in 12 cup casserole; cook for 5 minutes, stirring once after 3 minutes. Stir in flour, cayenne, black pepper, garlic powder and salt, mixing well. Gradually add evaporated milk, stirring until well blended. Cook on HIGH power for 6 minutes or until thickened, stirring once or twice.

If using fresh crabmeat, gently pick over to remove any possible remaining shell. For fresh, frozen (and thawed) or canned crabmeat, place crabmeat in strainer and press down gently to remove any excess water. Stir crabmeat into dip. Cook at 70 per cent power for about 5 minutes or until dip is heated through; stir to mix well.

Serve with assorted crackers or crisp toasts. Makes about 40 2 tbsp servings.