Beazell's Cook Book

Hot Crab Dip by David Triche

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2 sticks Butter (not margarine)
2 bunches Green Onions, chopped
2 large cans Evaporated Milk
1 lb. grated Sharp Cheddar Cheese
1 lb. Lump Crab Meat
1 tsp. BeaZell's Cajun Seasoning
Italian Bread Crumbs

In a large pot, saute green onions in butter for 10 minutes. Add evaporated milk and cook at a simmering boil for 15 minutes. Add cheese, crab, and BeaZell's. When mixture comes again to a simmering boil, cook for 10 minutes. Take off fire. Add enough bread crumbs, stirring well, until you get the consistency for dipping. Best if using Buttery Crackers for dipping. Enjoy!


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