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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 15 |
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From Taste of the South magazine. Ingredients:
2 cups shredded monterey jack cheese |
1 (8 ounce) package cream cheese, softened |
1 cup sour cream |
1/2 cup mayonnaise |
1/4 cup minced red bell pepper |
1/4 cup minced green onion |
2 tablespoons chopped fresh parsley |
2 tablespoons fresh lemon juice |
1 1/2 teaspoons old bay seasoning |
1/4 teaspoon ground red pepper |
2 (8 ounce) containers lump crabmeat, picked |
1/4 cup freshly grated parmesan cheese |
toasted french bread rounds or cracker |
Directions:
1. Preheat oven to 350*.
2. In a large bowl, combine Monterey Jack cheese, sour cream, mayonnaise, bell pepper, green onion, parsley, lemon juice, Old Bay seasoning and ground red pepper. Gently fold crabmeat into cheese mixture.
3. Spoon mixture into a 1 1/2 quart casserole.
4. Sprinkle Parmesan cheese on top of crab mixture.
5. Bake for 30 to 35 minutes or until bubbly.
6. Serve hot with toasted French rounds or crackers.
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