Hot Crab Dip
Paula Deen Recipe/FN
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- 1 pound jumbo lump crabmeat, free of shells
- 1 cup grated pepper jack cheese
- 3/4 cup mayonnaise
- 1/4 cup grated Parmesan
- 1/4 cup green onions, minced, optional
- 5 to 6 roasted garlic cloves or 2 cloves minced
- 3 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon or lime juice
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon dry mustard
- Salt and pepper
- Preheat oven to 325 degrees F.
- Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points.
This recipe is a personal recipe added by Endora77 and has not been tested or endorsed by MyRecipes.
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Hot Crab Dip Recipe at a Glance
- COURSE: Appetizers