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Ingredients
- 1 pound cooked crab meat
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup mayonnaise
- 3 tablespoons sour cream
- 2 tablespoons lemon juice
- 1 1/2 teaspoons prepared horseradish
- 1/4 cup freshly grated parmesan cheese
- 1/4 teaspoon coarse salt
- 1/8 teaspoon garlic powder
- dash cayenne pepper or Tabasco sauce, or to taste
- A pinch of Cayenne pepper
- Baguette bread
Details
Servings 2
Adapted from thomcooks.com
Preparation
Step 1
Preheat oven to 350° F.
If using fresh crab meat, carefully clean the crab meat of any shells or cartilage.
In a medium-size bowl, combine cream cheese and sour cream until smooth and no lumps appears.
1. Stir in garlic, lemon juice, horseradish, hot sauce, parmesan cheese, Cayenne pepper, and salt. Fold in crab meat until well mixed.
2. Place the crab dip in an ungreased small 2-cup baking dish.
When ready to serve, bake for approximately 20 to 25 minutes or until top is bubbly and just starting to turn brown. Serve with baguette bread slices.
NOTE: This dip can and should be prepared ahead of time, covered, and refrigerated until ready to bake. I also double this recipe during the holiday season and divide into two separate baking dishes.
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