Hot Crab Dip Recipe

Hot Crab Dip

Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, with other species just the claws and/or legs are eaten. The latter is particularly common for larger crabs.

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 pinch garlic salt
1 tablespoon milk
1/4 cup cheddar cheese, grated
1/2 lb. crabmeat
paprika

Remove the cartilage from the crab meat. In a large bowl, mix cream cheese, sour
cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic
salt until smooth.

Add enough milk to make the mixture creamy.

Stir in 2 tablespoons of the grated cheese.

Fold the crab meat into cream cheese mixture, and pour into a greased 1−quart casserole. Top with remaining cheese and dust with the paprika.

Bake at 325F until mixture is bubbly and browned on top, about 30 minutes.

Serve with tortilla chips and/or crackers.

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