Robyn made a very yummy crab dip for the shower on Saturday. I strategically sat in places where I was always in reach of it. Here's the recipe:
HOT CRAB DIP
2 (8oz.) pkg. cream cheese, softened
1 (8oz.) container sour cream
1/4 C. mayonnaise
1 T. Worcestershire sauce
1 T. lemon juice
1 t. dry mustard
1/4 t. garlic salt
3 (6 oz.) cans Lump (or med. grade) Crab meat, drained
1 C.(4oz.) shredded Cheddar cheese
crackers or toasted French bread rounds
Combine first 7 ingredients, stirring until blended. Add drained, canned crab meat and mix well. Spoon mixture into a 9 X 13 baking dish that has been sprayed with Pam; sprinkle evenly with Cheddar cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve immediately with crackers or French bread rounds.
Delicious!
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