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Makes: 2 cups
"After making this crab dip, it had a pleasant taste.
But after a night in the
refrigerator, covered, of course, with time for ingredients to
blend, the taste became excellent."
1 pound cooked crab meat
1 package (8 ounces) cream cheese, softened
¼ cup mayonnaise
3 tablespoons sour cream
2 tablespoons lemon juice
1½ teaspoons prepared horseradish
cup freshly grated parmesan cheese
¼ teaspoon coarse salt
teaspoon garlic powder
dash cayenne pepper or Tabasco sauce, or to taste
A pinch of Cayenne pepper
Preheat oven to 350° F.
If using fresh crab meat, carefully clean the crab meat of
any shells or cartilage.
In a medium-size bowl, combine cream cheese and sour cream
until smooth and no lumps appears.
Stir in garlic, lemon juice, horseradish, hot sauce,
parmesan cheese, Cayenne pepper, and salt. Fold in crab
meat until well mixed.
Place the crab dip in an ungreased small 2-cup baking dish.
NOTE: This dip can and should be prepared ahead of time,
covered, and refrigerated until ready to bake. I also
double this recipe during the holiday season and divide into
two separate baking dishes.