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Hot Crab Dip
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Description Great for potlucks and special enough for a starter @ holiday dinners
Ingredients
At a glance
Main Ingredient
Seafood
Course
Appetizers
Snacks
Cooking Method
Camp Stove
RV Kitchens
Campfire Cooking
Grilling
Cuisine
American
Makes
4 cups
  • 1 8 ounce package of cream cheese - softened
  • 1/2 cup non fat sour cream
  • 1 tablespoon lemon juice
  • 2 - 3 teaspoons of Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • pinch of garlic salt to taste
  • up to 1 tablespoon of milk (only use if necessary)
  • couple dashes of Tabasco
  • 1/2 - 3/4 of a pound of canned or fresh crab meat
  • 1/4 cup (or more) Mexican or Italian cheese blend
  • 1/4 cup blue cheese or Gorgonzola crumbles
  • Assorted cracked and tortilla chips for dipping
Methods/steps
  1. Remove an cartilage from crab.
  2. In a large bowl mix cream cheese, sour cream, Dijon mustard, lemon juice, garlic salt blue cheese and Tabasco until smooth. If the mixture is too thick add a little milk until it is dense and creamy. Carefully fold in the crab meat. Pour into a greased 1 quart casserole and top with cheese blend.
  3. Bake or place on a covered grill for 20 - 30 minutes.
Additional Tips
Serve with crackers or tortilla chips.
Reviews
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