Hot Crab Dip - cooking recipe

Ingredients

2 Tbsp. chopped onion
2 Tbsp. chopped green pepper
2 Tbsp. butter
1 can cream of mushroom soup
1/2 c. milk
1 1/2 c. shredded Cheddar cheese
2 eggs
1 can crab, drained (artificial crab can be used and chopped in food processor)
dash of nutmeg, Tabasco and garlic salt

Preparation

Saute onion and pepper in butter until tender. Stir in soup. Gradually blend in milk and cook until bubbly. Stir frequently. Add cheese to soup mixture.
Heat and stir until melted.
Stir moderate amount of cheese mixture into beaten eggs. Return to hot mixture. Cook until bubbly. Add crab and spices.
Keep warm (with fondue pot or small crockette).
Serve with crackers or chips.