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Lee's Hot Crab Dip

A baked hot crab dip recipe with sour cream and cream cheese

Submitted by Lee Schmidt, Upper Marlboro, Maryland.

• 1 8-ounce package cream cheese, softened
• ½ cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1¼ teaspoon Worcestershire sauce
• ½ teaspoon dry mustard
• pinch garlic salt
• 1 tablespoon milk
• ¼ cup cheddar cheese, grated
• ½ pound crab meat
• paprika for garnish

Remove the cartilage from the crab meat.

In a large bowl, mix the cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic salt until smooth.

Add enough milk to make the mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold the crab meat into the cream cheese mixture.

Pour the mixture into a greased 1-quart casserole. Top with the remaining cheese and paprika. Bake at 325 degrees until the mixture is bubbly and browned on top, about 30 minutes.

Yields about 4 cups.