Louisiana Jumbo Lumb Crab Dip

 We have made a lot of crab dips throughout the years. We both agree this is the best one yet. This recipe is meant to impress.

Ingredients:

8 oz cream cheese, softened, room temp

1/4 cup mayo

1/4 cup sour cream

2 cloves garlic, minced or pressed

1/2 cup green onion, white and green parts

3/4 t Old Bay seasoning

3/4 t Tony's seasoning

1 t Worcestershire sauce

1/2 lemon, juiced

1 cup shredded cheddar cheese, divided

1 t Crystal hot sauce (or to taste)

1-pound fresh jumbo lump crab meat

 

Directions:

Preheat oven to 350 degrees.

Add softened cream cheese to a mixing bowl (melt for 30 seconds in microwave if needed) and mix until smooth. Stir in mayo, sour cream, garlic, green onion, Old Bay and Tony's C's seasoning, Worcestershire sauce and lemon juice.

Add 3/4 cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.

Spread into a 9" pie plate or fancy over proof similar dish and sprinkle remaining cheddar cheese on top. Bake for 25 minutes until bubbly.

Let sit for 15 minutes. Serve warm with crackers, toasted French bread, tortilla chips and assorted veggies.