Crab Cheese Dip Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
MethodMain Ingredient


 Finely chopped onion2 Tablespoon
 Finely chopped green pepper2 Tablespoon
 Butter/Margarine2 Tablespoon
 Canned condensed cream of mushroom soup21 Ounce (1 can)
 Milk1⁄2 Cup (8 tbs)
 Natural cheddar cheese6 Ounce, shredded
 Beaten eggs2
 Canned crab meat7 1⁄2 Ounce, drained, flaked, and cartilage removed (1 can)
 Ground nutmeg1 Dash

Nutrition Facts

Serving size: Complete recipe

Calories 1746 Calories from Fat 1184

% Daily Value*

Total Fat 133 g204.5%

Saturated Fat 60.9 g304.5%

Trans Fat 0 g

Cholesterol 885.9 mg

Sodium 6235.4 mg259.8%

Total Carbohydrates 53 g17.5%

Dietary Fiber 1 g4.1%

Sugars 18.3 g

Protein 97 g194%

Vitamin A 69.5% Vitamin C 125%

Calcium 147% Iron 49.5%

*Based on a 2000 Calorie diet


In blazer pan of charing dish cook onion and green pepper with butter over direct heat till tender but not brown.
Stir in soup; gradually blend in milk.
Cook and stir till bubbly.
Add cheese to soup mixture; heat and stir till melted.
Stir a moderate amount of cheese mixture into beaten eggs; return to hot mixture.
Cook and stir till bubbly.
Add crab and nutmeg.
Keep warm over hot water.