Ingredients
½ pound crabmeat (go for the good stuff)
1 package (8 oz.) cream cheese, room temp
½ cup sour cream
2 tablespoons vinaigrette salad dressing
1 tablespoon lemon juice
1½ teaspoons Worcestershire sauce
½ teaspoon dry mustard
1 tablespoon milk
½ to 1 cup grated cheese (cheddar, parm, motz, etc.)
Pinch of powdered garlic
Paprika (garnish)
Old Bay seasoning (extra garnish)
Directions
In large bowl, mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, dry mustard and garlic until almost smooth. Blend in milk until creamy.
Stir in around ½ of the cheese. Gently fold crabmeat into mixture. - Pour into lightly greased 1 quart casserole dish. Top with remainder of cheese, and garnish with Old Bay and a little paprika.
Cover and refrigerate or bake right away. Pre-heat oven to 325 degrees. Bake for 30 minutes or until mixture is lightly browned and bubbly in the middle.
Serve with crackers or lightly toasted pieces of a French loaf. Enjoy!
½ pound crabmeat (go for the good stuff)
1 package (8 oz.) cream cheese, room temp
½ cup sour cream
2 tablespoons vinaigrette salad dressing
1 tablespoon lemon juice
1½ teaspoons Worcestershire sauce
½ teaspoon dry mustard
1 tablespoon milk
½ to 1 cup grated cheese (cheddar, parm, motz, etc.)
Pinch of powdered garlic
Paprika (garnish)
Old Bay seasoning (extra garnish)
Directions
In large bowl, mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, dry mustard and garlic until almost smooth. Blend in milk until creamy.
Stir in around ½ of the cheese. Gently fold crabmeat into mixture. - Pour into lightly greased 1 quart casserole dish. Top with remainder of cheese, and garnish with Old Bay and a little paprika.
Cover and refrigerate or bake right away. Pre-heat oven to 325 degrees. Bake for 30 minutes or until mixture is lightly browned and bubbly in the middle.
Serve with crackers or lightly toasted pieces of a French loaf. Enjoy!
