"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 lb crabmeat 1 - 8 oz pk cream cheese (softened) 1 C sour cream 1 C cheddar cheese (or more) colby and monteray jack is good ¼ C mayo 1 tsp dry mustard 1 tsp lemon juice 1/8 tsp garlic salt touch of Old Bay
Mix together; fold in crab meat Sprinkle more cheese on top Bake at 325 degrees for 30-45 minutes
Serve with tortilla chips or toasted bread points
Camm is Stephanie’s aunt who introduced us to this wonderful dip.
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