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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I was born in Maryland, and crab dip was served at all family functions since as long as I can remember. No true Baltimore native can NOT have a good recipe for crab dip. (It can be made using low fat sour cream, cream cheese, and cheddar cheese, but I always make this for parties, so I go for the full blown)! 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 |
Directions:
1. Mix together sour cream, lemon juice, onion, Worcestershire, dry mustard, garlic powder, and cream cheese.
2. I use a hand mixer to get it blended really well.
3. Fold in cheddar cheese and crabmeat.
4. Spoon mixture into casserole dish and sprinkle with paprika or Old Bay Seasoning.
5. Bake at 325°F for 30 minutes, or until heated through.
6. Serve with tortilla chips, crackers, toast points, or my Maryland family's favorite- Bugles!
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