Hot Crab Dip 3

1 lb lump crabmeat

1/2 cup butter or margarine

Two stalks of celery

One med onion

One med bell pepper

Chop finely onion, celery, and bell pepper

One tsp minced jalapeno pepper. (optional)

Saute all of the above ingredients on low heat in black skillet. Stir frequently to prevent burning one area. Saute for about 10-15 minutes or until celery, onion, bell pepper, jalapeno, and butter has a creamy consistency. Add one can Cream of Mushroom Soup. Add crabmeat. Cook slowly for 18-20 minutes, stirring frequently to prevent crabmeat from sticking. Papa Dash Low Sodium Lite Salt Blend may be added to taste. Place in fondue or serve hot.

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Cajun Country -- New Iberia, Louisiana