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Aunt Marina's Hot Crab Dip

Velveeta, butter, dry mustard & canned crab meat — melted together and served hot in a chafing dish

Section
Appetizers & Dips
Prep
10 min
Serve
Hot in chafing dish

Ingredients

  • 2–3 lbs Velveeta cheese
  • 2 sticks butter
  • 1 tsp dry mustard
  • ¼ tsp garlic powder
  • Dash of onion salt
  • 2–3 cans (12 oz each) crab meat

Directions

  1. Combine Velveeta, butter, dry mustard, garlic powder, and onion salt in a large saucepan.
  2. Melt over medium-low heat, stirring frequently, until smooth.
  3. Add canned crab meat and stir to combine.
  4. Transfer to a chafing dish and keep warm. Serve with crackers or bread.
Aunt Marina's Note: Keep it in the chafing dish so it stays warm and melty throughout the party.