Hot Crab Dip

Wishing all of you a happy and safe Memorial week end.

How many times have I made this! Originally I was given this recipe by a friend, Peter, who was the best man at my sister and her husbands wedding. They have been married over 25 years and it was a few years before that.

With the Memorial Day holiday coming up this is perfect to make to keep the masses at bay while the chicken, burgers and ribs cook on the grill.

To lighten, substitute reduced-fat cream cheese, light sour cream, 2% reduced-fat Cheddar cheese, and light mayonnaise. In my opinion this is not a good thing. It's a holiday enjoy!

Hot Crab Dip
10 appetizer servings
print recipe

2 (8-ounce packages cream cheese, softened
1 (8-ounce) container sour cream
1/4 cup good mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon dry mustard
1/4 teaspoon garlic salt
1 pound fresh crabmeat, drained and picked over twice, no shells please
1 cup (4-ounces) shredded Cheddar cheese
Garnish with fresh chopped parsley

1. Combine first 7 ingredients, stirring until blended. Fold in crabmeat.

2. Spoon mixture into an 11 x 7-inch baking dish; sprinkle evenly with Cheddar cheese.

3. Bake at 350 degrees for 35 minutes or until bubbly. garnish with parsley if desired. Serve immediately with crackers or toasted French Bread rounds.