Hot Crab Dip

• 2 (8 oz.) pkg. cream cheese
• 1 c. grated Cheddar cheese (save 1/2 c. for topping)
• 1 c. nonfat sour cream
• 2 tsp. lemon juice
• 2 tsp. Worcestershire sauce
• 2 tsp. prepared mustard
• 1/8 tsp. minced onion
• 2 Tbsp. chopped fresh parsley
• 4 tsp. mayonnaise
• 1 tsp. Old Bay
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 lb. backfin or special crabmeat, picked over for shells

1. In a bowl blend softened cream cheese with all ingredients except crab and the 1/2 cup Cheddar cheese.
2. Fold in crabmeat. Pour into a buttered 2-quart casserole.
3. Top with reserved grated Cheddar cheese and bake at 350u0b0 for 35 minutes.
4. Serve with French bread slices or crackers.

cream cheese, cheddar cheese, nonfat sour cream, lemon juice, worcestershire sauce, mustard, onion, parsley, mayonnaise, bay, salt, pepper, backfin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=402685 (may not work)