Hot Crab Dip
If you have tried the rest now try the best.
I do 2 different recipes one with shredded cheddar and one with shredded parmesian since my brother does not like cheddar. (yeah I know)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
contains fish
contains dairy
contains eggs
- 1/2 lb crab meat use fresh crab meat not canned
- 8 oz. cream cheese softened
- 2 tblspoon mayo 2
- 1/2 cup sour cream 1/2
- 1 tspoon worcestershire 1
- 1/2 tspoon dry mustard 1/2
- just a pinch garlic salt pinch
- 1 tblspoon milk 1
- 1/3 cup shredded cheddar pretty much any cheese can be used but cheddar is the bomb
- 1 tblspoon lemon juice 1
- Carbohydrate 2.04803333333333 g
- Cholesterol 84.79 mg
- Fat 18.2699275 g
- Fiber 0 g
- Protein 10.8502025 g
- Saturated Fat 10.35818325 g
- Serving Size 1 1 Serving (96g)
- Sodium 281.347666666667 mg
- Sugar 2.04803333333333 g
- Trans Fat 2.39378425 g
- Calories 215 calories
In a large bowl mix cream cheese, sour cream, mayo, lemon juice, worcestershire, mustard and garlic salt until smooth; add enough milk to make mix creamy. Stir in 2 tablespoons or so of shredded cheese. Fold crabmeat into cheese mixture. Pour into meatloaf nonstick pan (or similar). Top with remaining cheese and bake at 325 until bubbly and brown, 30 minutes. Makes about 4 cups of dip. Garnish with a little paprika Serve with a good crunchy cracker or toast wedges.
