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    Baked Crab Dip


    Source of Recipe


    Aunt Saunny

    2 packages (8 oz. each) cream cheese, softened
    1 C. sour cream
    4 heaping t. mayonnaise
    juice of 1/2 lemon
    2-3 t. Worcestershire sauce
    1 t. dry mustard
    3 shakes garlic salt
    1/2 C. grated cheddar cheese, divided
    1 lb. fresh lump crab meat

    Preheat oven to 325°F. Combine all ingredients except 1/4 cup cheddar cheese
    and crab meat. Mix until creamy, then gently stir in crab meat. Spoon in to
    a 1 1/2-quart ovenproof serving dish.
    Top with remaining cheese and bake 30 minutes.
    Serve hot with crackers or toast points.

 

 

 

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