HOT CRAB DIP

MAKES ABOUT 3-1/2 CUPS

If you love crab, you will love this recipe for Hot Crab Dip. Serve with homemade Crostini or mild-flavored crackers.

INGREDIENTS

8 ounces cream cheese, softened

1/4 cup sour cream

2 cloves garlic, minced (about 1 teaspoon)

1/4 cup finely chopped onion

2 tablespoons Worcestershire sauce

1-1/2 teaspoons Dijon mustard

2 teaspoons prepared horseradish

1 teaspoon lemon juice

1 pound crabmeat, flaked and picked through to remove any shells or cartilage

Salt and pepper to taste

2 tablespoons freshly grated Parmesan Cheese

Preheat oven to 350° F. Mix together the cream cheese, sour cream, garlic, onion, Worcestershire sauce, mustard, horseradish and lemon juice. Add the crabmeat, salt and pepper; combine well. Place in a lightly greased 1-1/2 quart baking dish. Sprinkle with the Parmesan cheese. (Can be prepared several hours ahead and refrigerated until baking.) Bake until hot and bubbly, 20 to 30 minutes. Cool for about 5 minutes before serving.

Notes: Both Worcestershire sauce and Dijon mustard are salty, so go easy on the salt. The mixture will appear very thick when cold, but will thin out during baking. Add a little milk if you prefer a thinner spread. You may keep the dip hot on a chafing dish when serving, or just let it stand at room temperature. If desired, reheat in microwave.

Variations: Sprinkle top with sliced almonds or chopped pecans before baking. Substitute cheddar cheese for the Parmesan. Garnish top with chopped parsley or paprika for color.

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