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Related recipes: Appetizers, Cheese, Crab, Dairy Foods, Fall, Low-Carb, Low-Sugar, National Fisheries Institute, Sauces and Spreads, Seafood, Winter
Yield: 10 servings
1/2 lb Maryland regular crab meat
8 oz package cream cheese, softened
1/2 cup sour cream
2 Tbs salad dressing
1 Tbs lemon juice
1 1/4 tsp Worcestershire sauce
1/2 tsp dry mustard
1 pinch garlic salt
1 Tbs milk
1/4 cup cheddar cheese, grated
1 dash paprika
Remove cartilage from crab meat. In a large bowl, mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crab meat into cream cheese mixture.
Pour into a greased 1- quart casserole dish. Top with remaining cheese. Bake at 325°F, until mixture is bubbly and browned on top, about 30 minutes. Serve with crackers. Makes about 4 cups of dip.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
