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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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In 'A Love Affair With Southern Cooking' by Jean Anderson Ingredients:
1 (8 ounce) package light cream cheese, at room temperature |
1/2 cup firmly packed sour cream (can use light) |
2 tablespoons relish sandwich spread (mayonnaise-relish sandwich spread, kraft) |
1 tablespoon finely minced scallion |
1 tablespoon fresh lemon juice |
1 teaspoon dijon mustard |
1 teaspoon worcestershire sauce |
1/4 teaspoon hot red pepper sauce |
1/4 teaspoon crushed garlic |
1/4 cup coarsely grated cheddar cheese |
1 tablespoon milk (about) |
8 ounces cooked crabmeat, picked over for shell and cartilage |
Directions:
1. Preheat oven to 325°; spritz a 1-quart casserole with nonstick cooking spray; set aside.
2. Beat the cream cheese with the sour cream, sandwich spread, scallion, lemon juice, mustard, Worcestershire sauce, red pepper sauce, garlic, and 2 tablespoons grated cheddar in a bowl until well combined.
3. Whisk in 1 tablespoon milk or just enough to make the mixture creamy.
4. Fold in the crabmeat.
5. Scoop the crab mixture into the casserole, spreading to the edge, and scatter the remaining grated cheddar evenly on top.
6. Slide onto the middle oven rack and bake uncovered for 25-30 minutes or until bubbling and tipped with brown.
7. Serve hot as a dip for crackers or bite-size chunks of raw vegetables.
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