Crab Dip Recipe

I came up with this recipe when we lived in Alaska.  There was such an abundance of dungeness and king crab that I wanted something to do with the leftover crab meat.

1 pound crab meat

2- 8 ounce packages of cream cheese

1 cup sour cream

4 tablespoons mayonanaise

Dash of lemon juice

3 teaspoons worcestershire sauce

1 dash hot sauce

1/2 to 1 tsp Beazell’s Cajun Seasoning (this we didn’t have in Alaska but since I am addicted to it now I am adding this to my recipes instead of Tony’s or salt and pepper)

1/2 cup shredded cheese.  (we prefer colby, gouda or velveeta but you can also use cheddar.  I personally don’t find that cheddar is as creamy as the other cheeses.  Swiss is really good as well)

Combine the ingredients and place in an overproof dish.

Sprinkle another 1/2 cup shredded cheese on top of dip before placing in oven.  Bake in a 325 F degree oven for 30 minutes.

Serve with crackers or garlic rounds.

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