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| HOT CHESAPEAKE CRAB DIP | |
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1 lb. crabmeat, backfin preferred 1 c. sour cream 2 (8 oz.) pkgs. cream cheese, softened 2 tbsp. mayonnaise 1 tsp. dry mustard 3 tsp. Worcestershire sauce 2 c. shredded Cheddar cheese In oven-safe casserole, combine sour cream, mayonnaise, mustard, Worcestershire, and 1 cup cheese. Add crabmeat; sprinkle remaining cheese on top. Bake at 350 degrees for 35 minutes. | |
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recipe reviews #100862
Vickie (Maryland) says:
Fantastic recipe and great for the crockpot too. I added 1/4 tsp of garlic salt and old bay seasoning to taste. As a Marylander we don't make much without old bay! This was a great recipe for my work party.
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