My mother-in-law made this one year and it was so good.  We use it as a dip but also serve it over baked potatoes.  MMMMMMM

1 package chopped broccoli

1 can cream of mushrooom soup

1 package velvette cheese

Dash Worcestershier sauce

Dash Tobasco sauce

Beazell’s Cajun Seasoningx

16 oz. crab

In a saucepan add the cream of mushroom soup.  Mix a little water in the can to remove the remaining soup.  Add the brocolli and seasonings.  Cube the cheese (velvetta also has the cheese in shreds now that works well for this).  Once the cheese is melted add the crab.

Serve warm.  Very good with crackers and garlic rounds.  My favorite way to eat this though is with wheat thins.

This also goes well over baked potatoes.

When we have left over boiled shrimp (which isn’t often) I will add some shrimp to this as well.