Ingredients for Lee's Hot Crab Dip
- Crabmeat
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard
- 1/2 teaspoon garlic salt
- 2-4 tablespoons milk
- Cheddar Cheese
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How to Make Lee's Hot Crab Dip
- Preheat oven to 325°F (160°C).
- Gently remove any cartilage from 1 pound of lump crab meat.
- In a large bowl, combine 8 ounces of softened cream cheese, 1/2 cup sour cream, 1/2 cup mayonnaise, 2 tablespoons lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon dry mustard, and 1/2 teaspoon garlic salt. Mix until completely smooth and creamy.
- Gradually add 2-4 tablespoons of milk until you reach your desired consistency.
- Stir in 2 tablespoons of shredded cheddar cheese (reserve the remaining cheese for topping).
- Gently fold in the prepared crab meat.
- Pour the mixture into a greased 1-quart casserole dish.
- Top with the remaining shredded cheddar cheese and a sprinkle of paprika.
- Bake for 30-35 minutes, or until the dip is bubbly and golden brown on top.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
7g
Fat
40g
Carbs
1g
