1/2 stick butter
3 sm. onions, chopped
1 stalk celery, chopped
1 or 2 cans cream of mushroom soup
1 lb. crabmeat (may substitute white tuna)

Cook onions and celery in butter in a covered pan until onions and celery are clear. Add mushroom soup, crabmeat (which has been hand sifted), Worcestershire sauce, parsley, salt and pepper. Combine well and heat to a complete boil for a hot dip. Serve with crackers or Fritos.