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Crab Dip
This is Kevin Boudreaux's recipe. Feel free to try to lighten it, but the full fat one is pretty darn good.

1 stick butter, divided
1 sweet onion, minced
1 container crab claw meat, drained and picked over for shells
1 can cream of mushroom soup
1 pint of heavy cream

In a skillet, melt half the butter and saute onions until soft. Add the rest of the butter and the crab meat. Stir in the soup and the cream, blending gently. Keep cooking over medium heat until the mixture thickens to desired consistency (may take several minutes, keep stirring gently so it doesn't scorch or separate). Serve with crackers.