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Barbara Siegert's Crab Dip

A crab meat and cream cheese hot crab dip recipe

This crab dip was a favorite in the Chesapeake Bay Maritime Museum's Best Ever Crab Recipe Contest.

  • 2 8-ounce packages cream cheese, softened
  • 1 cup grated Parmigiano-Reggiano cheese, divided
  • ½ teaspoon lemon juice
  • 4 tablespoons mayonnaise
  • 1 teaspoon garlic salt
  • 1 pound backfin crab meat

In a bowl, mix everything but the crab meat, saving a little of the grated cheese for the top.

Add the crab meat and mix thoroughly.

Place in a baking dish and top with the remaining grated cheese. Bake at 350 degrees for 30 minutes. Serve with Tostitos.

Serves 12.

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