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Hot Crab Dip

Recipe information

  • Yield

    yields 4 cups

Ingredients

1 pound jumbo lump crabmeat, picked free of any broken shells
1 cup grated pepper Jack cheese
3/4 cup mayonnaise
1/4 cup freshly grated Parmesan
1/4 cup minced green onions (optional)
5–6 cloves roasted garlic, or 2 cloves garlic, minced
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon or lime juice
1 teaspoon Tabasco sauce
1/2 teaspoon dry mustard
Salt and pepper

Preparation

  1. Preheat the oven to 325 degrees. Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points.

Paula Deen's Kitchen Classics
TagsDipCrabShellfishSeafoodCheeseDairySnackStarterOven BakeCookbooks
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