Hot Crab Dip Recipe

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2 (8 ounce) packages cream cheese, softened

8 ounces sour cream

2 cups shredded Cheddar cheese

16 ounces crabmeat

1 1/2 teaspoons lemon Beazell’s Cajun Seasoning

1 teaspoons Dat Sauce hot sauce

2 tablespoons Worcestershire sauce

paprika, for garnish

Mix all ingredients and place in crock pot. Cook on low heat.

Serve with Beazell’s Garlic Rounds or Crackers

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