Hot Crab Dip - cooking recipe

Ingredients

3 small onions, chopped
1 stalk celery, chopped
1 can cream of mushroom soup
1 lb. crab meat
2 Tbsp. Lea & Perrins sauce
2 Tbsp. parsley, chopped
salt and pepper
1 block butter

Preparation

Cook onions and celery in butter in a covered pan until clear over low heat or medium heat.
Add mushroom soup, crab meat, Lea & Perrins sauce, parsley and seasoning.
Combine well and heat to a complete boil.
Serve warm.