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!
- 1 pound jumbo lump crabmeat
- 3/4 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon dry mustard
- 8 oz. cream cheese, softened
- 1/2 cup grated sharp cheddar cheese
- 2 teaspoons Old Bay Seasoning
- I tablespoons Italian parsley, chopped for garnish
- Preheat oven to 325
- 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.
- Serve with baguette slices, crackers, or tortilla chips.
