HOT CRAB DIP, By Adrienne
Catherine Mallette
ingredients
- 16 ounces cream cheese, softened
- 8 ounces sour cream
- 4 tablespoons mayonnaise
- Juice of half a lemon
- 1 teaspoon dry mustard
- 2 small cloves garlic, finely minced or pressed
- 1 pound backfin crabmeat (canned is fine)
- 1 cup shredded Cheddar cheese
- Paprika
directions
- 1
1.Preheat oven to 325 degrees. Blend all ingredients (except the crabmeat and 1/2 cup of the Cheddar cheese and the paprika) in a food processor or with a mixer.
- 2
2.Fold in crabmeat and put into serving dish. Bake at 325 degrees for 30 minutes.
- 3
3.Remove from oven, top with remaining cheese and sprinkle with paprika. Bake 15 more minutes. Serve with mild crackers.
Source: Adrienne
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