Creamy Crab Dip

I have to admit that Crab Dip is a real family favorite and one that we usually order when it is on a menu.    Our daughter was in town this past weekend and I know that Crab Dip is one of her favorites.  I purchased one pound of jumbo lump crab from Louisiana (I am a real believer of USA produced seafood and always look for seafood products with the USA label) and mixed it with the following ingredients.  It was just delicious; we served it with wine she brought from Argentina when she was visiting vineyards in Mendoza. It was just a wonderful evening, very relaxing, just what we needed after we took a Segway tour of DC. I even have enough Crab Dip left to toss with pasta for my second round of crab.  I call these recipes Take2 – another recipe using the leftovers, as good as the first!

  creamy crab dip 2

Creamy Crab Dip
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  1. 1 pound jumbo lump crabmeat
  2. 3/4 cup sour cream
  3. 1 tablespoon lemon juice
  4. 1 teaspoon Worcestershire sauce
  5. 3/4 teaspoon dry mustard
  6. 8 oz. cream cheese, softened
  7. 1/2 cup grated sharp cheddar cheese
  8. 2 teaspoons Old Bay Seasoning
  9. I tablespoons Italian parsley, chopped for garnish
  1. Preheat oven to 325
  2. Mix all of the ingredients in a large mixing bowl. Spread evenly in a lightly greased baking dish. Sprinkle the top with additional Old Bay Seasoning. Bake 30 minutes or until hot and bubbly. Sprinkle with Italian parsley.
  3. Serve with baguette slices, crackers, or tortilla chips.
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