Saturday, June 22, 2013

#2806 - Parmesan Crab Dip

(by Shirley McNevich)

2 TBSP butter
1 red bell pepper (chopped)
1 onion (chopped)
2 ribs of celery (diced)
1 - 10.75oz. can Campbell's cream of shrimp soup
1 cup mayo
1/2 lb. grated Parmesan cheese
12oz. lump crab meat
1/2 tsp. pepper
1 can salad size mini shrimp (well drained)
Ritz crackers

In a skillet over medium low heat add butter--melt. Add chopped red bell peppers, chopped celery and chopped onions--cook/stir until tender. Remove from heat. Carefully open the shrimp soup (do NOT shake the can first) and dip out and discard the top half of the soup (which will be mostly watery). In a bowl add the bottom half of the soup, mayo, Parmesan cheese and pepper--stir well. Add onion mixture--stir until mixed. Add the crab meat and stir carefully. Spread the mixture into a greased 8 x 8 glass baking dish. Bake at 325 degrees for 20 minutes. Remove from oven, drain the mini shrimp and sprinkle them all over the top. Return to oven and bake 10 minutes longer. Serve immediately with Ritz crackers.

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