Sunday, October 4, 2009

Crab Dip

My sister-in-law Donna shared this recipe and what is great it, you can use half and freeze half for a surprise appetizer.

1 lb. backfin crabmeat
2 8oz. pkgs. cream cheese
1 8 oz. pkg. sour cream
1 tsp. dry mustard
2 tbs. mayo
juice of 1 lemon
3 tsp. worcestershire sauce
1/2 c. grated cheddar cheese

Mix all ingredients (except crab) with 1/4 c. of the cheddar-mix well. Stir crab in last after all other ingredients are smooth-I fold it in. Put in a buttered casserole and sprinkle with remaining cheddar. Bake at 350 degrees for 15 min. or until bubbly.

An alternative is to divide into two or three foil toaster oven trays and freeze. I thaw it in the refrigerator the day I am going to use it, or you can bake it from frozen-may take longer.

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