Crabmeat Mornay Dip

Crabmeat Mornay Dip


4 stalks celery, small dice

1 green pepper, small dice

2 tablespoons minced garlic

1/4 pound butter

2 pounds cream cheese

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

1 tablespoon yellow mustard

4 teaspoons powdered sugar

8 green onions, chopped

1 cup sherry

1 pound crab claw meat

Salt and pepper to taste


Sauté celery, bell pepper and garlic in butter until soft. Combine with remaining ingredients and steam together until well blended. Serve with toasted breads or crackers.

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