Here's my favorite hot crab dip recipe.
- 1 pound (16 ounces) Maryland lump crabmeat
- 1 package (8 ounces) 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 tablespoon milk
- 1/4 cup cheddar cheese, grated
- pinch garlic salt
- paprika, for garnish
Carefully remove shell pieces from crabmeat.
In a large bowl, mix cream cheese, sour cream, mayo, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Sir in 2 tablespoons of grated cheese. Fold crabmeat into cream cheese mixture.
Pour into greased 1-quart casserole. Top with remaining cheese. Bake at 325 degrees Farenheit until mixture is bubbly and browned on top, about 30 minutes.
Serve with Club crackers (or Captain's Wafers, Waverly crackers, etc.).