2 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
1/4 c. mayonnaise
1 tbsp. fresh lemon juice
3 tsp. Worcestershire sauce
1 tsp. dry mustard
1/8 tsp. garlic powder
1 lb. fresh crabmeat
1/2 c. shredded Italian cheese blend

Heat oven to 325°F. In bowl, combine all ingredients except crab and cheese. Gently fold in crabmeat. Turn into 8-inch square ovenproof dish. Sprinkle top with cheese. (At this point, the dish can be covered and refrigerated up to 24 hours before baking.)

Bake 30 minutes or until bubbly. Serve with crackers.