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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.