Monday, December 30, 2013

Louisiana Hot Crab Dip

Louisiana Hot Crab Dip



Ingredients:
  • 1 lb. jumbo lump crabmeat, free of shells
  • 2 (8 oz.) package cream cheese
  • 1 C. mayonnaise
  • 1/2 C. grated Parmesan
  • 6 Tbls. minced green onions (white and green parts)
  • 4 large garlic cloves, minced
  • 4 tsp. Worcestershire sauce
  • 4 Tbls. fresh lemon juice
  • 2 tsp. hot sauce
  • 1 tsp. Old Bay seasoning
  • Salt and pepper to taste

Directions:
  1. Preheat oven to 325 degrees F.
  2. Combine all of the ingredients and pour into a casserole dish.
  3. Bake for 40 to 50 minutes until lightly golden on top. Serve hot.