Crab Dip from fieryirishangel
Source: Tara J., Dani’s friend
1 pound crab meat (I prefer lump. Backfin and substitute will also work. Just make sure to pick thru any real meat to remove bits o’ shell.)
16 oz cream cheese (Whipped works best. Sticks are difficult to mix.)
1/2 pint sour cream (One of the small yogurt-size containers)
1/2 cup cheddar cheese* (Recipe calls for 1/4 in the mix and 1/4 on top. The 1/4 cup in is fine, but I use more on top to get a more even and thorough coating. Oh, and use the pre-shredded.)
1/2 cup milk
1 teaspoon dry mustard
1 teaspoon paprika
3 dashes garlic salt
3 tablespoons worcestershire sauce
Old Bay (I’m an Old Bay fiend when crab is involved, so I use ALOT. However, Old Bay can be left out or used sparingly. I think the more, the better. I would at least use a little bit for flavor or else you may only taste the cream cheese. So basically, add Old Bay to taste.)
Combine all ingredients by hand. (You can try an electric mixer. Just don’t blame me if you get crab stuck to your ceiling.) Bake at 350 degrees for 30 minutes. Serve warm with bread or crackers and refrigerate when finished.
*Cheddar cheese topping note: I recommend using more than the 1/4 cup the recipe calls for. However, do not put too much on as the cheese will overcook. I don’t know what a good measurement is, as it would depend on what you are using to cook the dip in. If you use more than the 1/4 cup, the best bet is to put a thin layer on top. The cheese, I’ve discovered, is a tricky thing.