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.
