1/4 cup of butter, softened
2 cans (6 ounces each) lump crab meat, drained, divided
3 cups (12 ounces) shredded Swiss cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
½ cup evaporated milk
½ teaspoon of salt
¼ teaspoon of pepper
12 to 16 slices of French bread (1/4 inch thick) to be buttered or oiled and toasted separately or baked on top of the casserole.
In a large skillet, sauté onions in butter until tender. Remove from heat; gently stir in half of the crab. Spead into a greased 13”X 9” baking dish. Top with remaining crab. Combine the cheese, soup, milk, salt and pepper; spoon over crab.
Bake uncovered at 350 degrees for 35-45 minutes or until golden brown.
There are 2 options for your French bread slices, you may brush one side of them with butter or oil and toast them separately to serve along side the dip or you can place the bread slices buttered side up right on top of the casserole. Baking the bread on top of the casserole leaves half the bread toasty and the underside all rich and gooey with the sauce and cheese. Either way it’s all delicious.