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Lee's Hot Crab Dip
A baked crab meat and cream cheese hot crab dip recipe
Submitted by Lee Schmidt, Upper Marlboro, Maryland.
- 1 8-ounce package cream cheese, softened
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1¼ teaspoon Worcestershire sauce
- ½ teaspoon dry mustard
- pinch garlic salt
- 1 tablespoon milk
- ¼ cup cheddar cheese, grated
- ½ pound crab meat
- paprika for garnish
Remove the cartilage from the crab meat.
In a large bowl, mix the cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire
sauce, mustard, and garlic salt until smooth.
Add enough milk to make the mixture creamy. Stir in 2 tablespoons of the grated cheese.
Fold the crab meat into the cream cheese mixture.
Pour the mixture into a greased 1-quart casserole. Top with the remaining cheese and
paprika. Bake at 325 degrees until the mixture is bubbly and browned on top, about 30 minutes.
Yields about 4 cups.