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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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