"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Jeannie's Hot Crab Dip Recipe

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This recipe for Jeannie's Hot Crab Dip, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannie Lindsley
Added: Monday, June 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 8oz cream cheese - softened, 1/2c sour cream,2 tbsp mayo,1 tbsp lemon juice, 11/4 tsp worcestershire sauce, 1/2 tsp dry mustard, pinch of garlic salt, 1 tbsp of milk, 1/4 c chedder cheese - grated, 1/2pd crab meat, paprika for garnish

Directions:
Directions:
Mix cream cheese, sour cream, mayo, lemon juice, worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tbsp of the grated cheese. Fold crab meat into cream cheese mixture. Pour into greased 1 qt. cassorole. Top with remaining cheese and paprika. Bake at 325 until mixture is bubbly and browned on top, about 30 minutes

Number Of Servings:
Number Of Servings:
4 cups
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
I always double the amount of cheese when I make it. It's yummier that way!

 

 

 

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