Hot Crab Dip

By charlotteh371

Ingredients

• 2 (8 ounce) blocks of Philadelphia cream cheese, softened to room temperature
• 1 cup of mayonnaise
• 2 tablespoons grated onion
• 1/4 teaspoon of kosher salt, or to taste
• 1/4 teaspoon of freshly cracked black pepper, or to taste
• 1/4 teaspoon of garlic powder, or to taste
• 1/4 teaspoon of Old Bay seasoning, or to taste
• 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
• 1/4 teaspoon Worcestershire sauce, optional
• 1/3 cup heavy cream, more or less
• 1 pound of crabmeat, drained

Preparation

Step 1

Preheat oven to 375 degrees F. Butter a 1-1/2 quart casserole dish; set aside. Dump the crabmeat into a colander to drain and pick through for any stray shell; set aside. Meanwhile, combine the cream cheese with the mayonnaise, onion, salt, pepper, garlic powder, Old Bay, Cajun seasoning and Worcestershire. Add the cream a little at a time, using only enough to loosen the dip. Gently fold in the crab and spoon into a buttered casserole dish. Bake at 375 degrees for about 20 to 25 minutes, or until bubbly and heated through and lightly browned on top. Serve immediately with assorted crackers or toast points.