Hot Crab Dip

• 8 oz (224 grm). Maryland regular crabmeat
• 1 8 oz (224 grm). package cream cheese, softened
• 1 tsp (5 ml) to 3/4 tsp (4 ml) Worcestershire sauce
• 1/2 tsp (2 ml) dry mustard
• 1/2 cup (125 ml) sour cream
• 1 tbsp (15 ml) milk
• 2 tbsp (30 ml) mayonnaise
• 1/2 cup (125 ml) cheddar cheese, grated
• 1 tbsp (15 ml) lemon juice
• pinch garlic salt
• paprika for garnish

1. Remove cartilage from crabmeat.
2. In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth.
3. Add enough milk to make mixture creamy.
4. Stir in 2 tbsp (30 ml) of grated cheese.
5. Fold crabmeat into cream cheese mixture.
6. Pour into greased 1 quart (950 ml) casserole.
7. Top with remaining cheese.
8. Bake at 325 degrees (175 C.) until mixture is bubbly and browned on top, about 30 minutes.
9. Serve with crackers.

regular crabmeat, cream cheese, worcestershire sauce, mustard, sour cream, milk, mayonnaise, cheddar cheese, lemon juice, garlic salt, paprika

Taken from online-cookbook.com/goto/cook/rpage/001444 (may not work)