Louisiana Hot Crab Dip

Lynn demonstrates how to make a delicious dip that is a great appetizer for a party or get together.  Makes 1-1/2 cups.  Serve this with crackers or baguette with hot sauce on the side, for those who desire a little more heat.

Ingredients:

  • ½ pound jumbo lump crabmeat, free of shells
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup mayonnaise
  • ¼ cup grated Parmesan cheese
  • 3 Tablespoons minced green onions
  • 2 large garlic cloves, minced
  • 2 teaspoons Worcestershire sauce
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon hot sauce
  • ½ teaspoon Old Bay seasoning
  • Salt and Pepper to taste

Preheat oven to 325°.  Spray a baking dish with cooking spray.

Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed.

Adjust seasonings to taste.

Bake for 35-40 minutes, until lightly golden on top. Serve hot with crackers or baguette and hot sauce on the side, for those who desire more heat.

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Lynn's Recipes: January 2014
www.lynnsrecipes.com

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