Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com
Our school is a Maryland Green School, and many of our students work to improve the health of our local treasure, The Chesapeake Bay. This recipe reminds me of the importance of a healthy Bay. Crab stars in this rich, creamy dip.
Carol Brzezinski Marriottsville, Maryland
Chesapeake Crab Dip Recipe
Chesapeake Crab Dip
1 package (8 oz.) cream cheese, softened
1 cup (8 oz.) sour cream
1 Tbsp. lemon juice
1 tsp. ground mustard
1 tsp. seafood seasoning
1/8 tsp. garlic salt
3 cans (6 oz. each) lump crabmeat, drained
½ cup shredded cheddar cheese
1/8 tsp. paprika
Keebler Toasted Crackers
In a large bowl, combine the cream cheese, sour cream, lemon juice, mustard, seafood seasoning and garlic salt. Fold in crab. Transfer to a greased 9 inch pie plate. Sprinkle with cheese and paprika.
Bake at 325 F. for 200 – 25 minutes or until bubbly. Serve warm with crackers. Refrigerate leftovers.
2 ¼ cups servings
(Recipe for Chesapeake Crab Dip was on www.tasteofhome.com, 2013)
Speak Your Mind