Sunday, November 9, 2008

Hot Crab Dip

2 (8oz.) pkg. cream cheese, softened
1 (8oz.) container sour cream
1/4 C. mayonnaise
1 T. Worcestershire sauce
1 T. lemon juice
1 t. dry mustard
1/4 t. garlic salt
3 (6 oz.) cans Lump (or med. grade) Crab meat, drained
1 C.(4oz.) shredded Cheddar cheese
crackers or toasted French bread rounds

Combine first 7 ingredients, stirring until blended. Add drained, canned crab meat and mix well. Spoon mixture into a 9 X 13 baking dish that has been sprayed with Pam; sprinkle evenly with Cheddar cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve immediately with crackers or French bread rounds.


My friend Robyn made this last year for my bridal shower. I tried to never move more than an arm-length from it.

1 comment:

Keetha said...

Oh, dude. Does that sound good.