Outback Steakhouse'S Coral Reef Crab Dip

• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 teaspoon Worcestershire sauce
• 2 dashes Tabasco sauce
• 1 tablespoon lemon juice
• 2 tablespoons mayonnaise
• 2 teaspoons prepared mustard
• 3 tablespoons Old Bay Seasoning
• 1 teaspoon garlic powder
• 2 cups shredded gouda cheese (see NOTE below)
• 1/2 cup shredded parmesan cheese
• 1 lb crabmeat (rinsed and cleaned well)
• 1 (8 ounce) can corn, drained well
• 1/2 cup chopped roasted red pepper

1. In large bowl, mix together all ingredients except for shredded cheeses, crab, corn and peppers.
2. Fold in shredded cheeses then gently fold in crab meat, corn and peppers.
3. May be refrigerated or frozen for later use at this point.
4. To serve, heat in microwave or regular oven, stir when warm, top with additional shredded cheese and heat a short while more for a crusty top.
5. Best served with garlic Pita or bagel chips or thin Italian toast pieces.
6. NOTE: Michelle reported that the Outback menu says "smoked gouda" so you may wish to try this.

cream cheese, sour cream, worcestershire sauce, tabasco sauce, lemon juice, mayonnaise, mustard, bay seasoning, garlic, gouda cheese, parmesan cheese, crabmeat, corn, red pepper

Taken from www.food.com/recipe/outback-steakhouses-coral-reef-crab-dip-230698 (may not work)