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Hot Crab Dip



HOT CRAB DIP
Village Tavern Restaurant Recipe

12 ounces cream cheese, softened
1 cup sour cream
1 1/4 cups mayonnaise
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce, or more to taste
1 1/2 teaspoons dry mustard
1/4 teaspoon garlic salt
1 1/2 pounds crabmeat, cleaned (canned OK, but use a good brand; drained)

In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard and garlic salt. Mix until the cream cheese is in dime sized lumps. Fold in the crabmeat and mix well. Put into individual crocks or ramekins, or into one larger, oven safe serving dish, and bake at 350 degrees for 20 to 30 minutes until heated through.