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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.

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