Velveeta Crab Dip


  • 2 lbs. Velveeta cheese loaf
  • 2 lbs. crab meat or lobster
  • 1/2 cup sherry
  • red pepper
  • Worcestershire sauce
  • pinch of salt
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  • 1/2 stick of butter
  • I large onion


Saute finely minced onion in butter in a double boiler, not browning, but just slightly tender. Put in Worcestershire sauce, red pepper, pinch of salt. Stir in Velveeta cheese until thoroughly melted. Stir in crab meat or lobster. At the last minute, put in the sherry.

Keep warm until ready to serve. If the mixture gets too thick, put in 2 tablespoons boiling water.

Source: Cajun Recipe from Cajun Friend from 1982

By Wayne C. from Huntsville, TX


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  • 1 pound Velveeta cheese (brick) cut up
  • 1 can (6 1/2 oz) crabmeat, drained, flaked
  • 1/2 cup sliced green onions
  • 1/2 cup red bell peppers
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  • 1/2 cup sour cream
  • 1/8 tsp red pepper


Mix Velveeta, crabmeat, onions, peppers in microwave safe large bowl.

Microwave on high about 5 minutes or until cheese is completely melted, stirring after 3 minutes.

Stir in sour cream and red pepper.

Serve with wheat thins, assorted vegetables or tortilla chips.

By imaqt1962

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