Crabmeat Dip I PDF Print E-mail
Written by John Keife   

This recipe is from the late Vernon Roger (Ro-zhay) of TV Channel 9, Baton Rouge.  Vernon was a popular newsman who also hosted a brief segment introducing various Cajun dishes during his midday telecasts.  This is one of our favorites. Enjoy!

Created by:  Vernon Roger'


  • 1 ½ sticks butter
  • 2 cups finely chopped white onion
  • 2 green onions, finely sliced
  • 1 TBS chopped parsley
  • 1/8 red bell pepper, finely chopped
  • 1/8 green bell pepper, finely chopped
  • 1/8 orange or yellow bell pepper finely chopped
  • 1 small can mushroom stems and pieces, rinsed and drained
  • Sauce and Gravy Flour
  • 1 can mushroom soup
  • 1 jar Jalapeño Cheese Whiz
  • 6 ounces Half & Half
  • 1 tsp lemon juice
  • 1 tsp Worcestershire sauce
  • 1 pound lump crabmeat, picked for shells
  • Directions:

    1. Into a skillet melt butter or medium high heat, add chopped onion, green onions, mushrooms, peppers, and parsley
    2. Coat sautéed vegetables with Sauce and Gravy flour
    3. Add mushroom soup, cheese, Half & Half, lemon juice, and Worcestershire; cook for 6 minutes mixing all ingredients thoroughly
    4. Add crabmeat and stir gently cooking additional 3 minutes
    5. Pour into heated chafing dish and serve with your favorite crackers

    Serves 15-20