Hot Crab Dip
(Recipe courtesy Emeril Lagasse, 2006 & food.com)
| Cook Time | 40 minutes |
| Servings |
Cups
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Ingredients
- 3/4 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated fresh onion
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- 8 ounces cream cheese softened
- 1/2 cup sharp cheddar cheese
- 1 lb lump crabmeat shells removed (I've substituted 2 cans of canned crab meat as well)
- paprika or Old Bay Seasoning
Ingredients
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Instructions
- Mix together sour cream, lemon juice, onion, Worcestershire, dry mustard, garlic powder, and cream cheese. I use a hand mixer to get it blended really well. Fold in cheddar cheese and crabmeat. Spoon mixture into casserole dish and sprinkle with paprika or Old Bay Seasoning. Bake at 325°F for 30 minutes, or until heated through. Serve with tortilla chips, crackers, toast points, or my Maryland family's favorite-- Bugles!
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