Barbara Siegert's Crab Dip
Ingredients:
- 28 ounces cream cheese, softened
- 1 cup grated Parmigiano-Reggiano cheese, divided
- 1/2 teaspoon lemon juice
- 4 tablespoons mayonnaise
- 1 teaspoon garlic salt
- 1 pound backfin crab meat
Preparation Instructions:
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.
» This crab dip was a favorite in the Chesapeake Bay Maritime Museum's Best Ever Crab Recipe Contest. We know you'll find it easy to prepare and delicious.
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| Did you know? |
| "Chesapeake" is a Susquehanock word meaning "great shellfish bay." |
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| "It was absolutely scrumptious. Crabcakes for dinner on Friday, breakfast and lunch on Saturday. We were in bliss." |
| Constance C., Michigan |
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