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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Renella's Crab Dip Recipe

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This recipe for Renella's Crab Dip is from JE'AN AND BEULAH HEBERT'S FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 Stick Oleo
1 Medium Onion Chopped
1 Stalk Celery Chopped
1 Can Cream Of Mushroom Soup
1 Lb. Crabmeat (Lump Of White)
2 Tbsp. Lea And Perrins Sauce
2 Tbsp Chopped Parsley
Salt And Pepper To Taste
Directions:
Directions:
Cook the onion and celery in the oleo in a covered pan until onion and celery are clear. Add the mushroom soup, crabmeat, Lea & Perrins sauce, parsley, salt and pepper. Combine well and heat to complete boil. Simmer for about 10 minutes and then dish.

 

 

 

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