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Hot Crab Dip
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Serves/Makes:4 cups

  • 8 oz (224 grm). Maryland regular crabmeat
  • 1 8 oz (224 grm). package cream cheese, softened
  • 1 tsp (5 ml) to 3/4 tsp (4 ml) Worcestershire sauce
  • 1/2 tsp (2 ml) dry mustard
  • 1/2 cup (125 ml) sour cream
  • 1 tbsp (15 ml) milk
  • 2 tbsp (30 ml) mayonnaise
  • 1/2 cup (125 ml) cheddar cheese, grated
  • 1 tbsp (15 ml) lemon juice
  • pinch garlic salt
  • paprika for garnish
  • Remove cartilage from crabmeat.
  • 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 mixture creamy.
  • Stir in 2 tbsp (30 ml) of grated cheese.
  • Fold crabmeat into cream cheese mixture.
  • Pour into greased 1 quart (950 ml) casserole.
  • Top with remaining cheese.
  • Bake at 325 degrees (175 C.) until mixture is bubbly and browned on top, about 30 minutes.
  • Serve with crackers.
This is my neighbor's favorite Crab Dip and although it is slightly different from what I make, it is excellent.

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