Village Tavern Hot Crab Dip
- 12 oz cream cheese, softened
- 1 cup sour cream
- 1 1/4 cups mayonnaise
- 3 Tbsp fresh lemon juice
- 1 Tbsp Worcestershire sauce, or more to taste
- 1 1/2 tsp dry mustard
- 1/4 tsp garlic salt
- 1 1/2 lbs crabmeat, cleaned (canned OK, but use a good brand; drained)
In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard and garlic salt. Mix until the cream cheese is in dime-sized lumps. Fold in the crabmeat and mix well.
Put into individual crocks or ramekins, or into one larger, oven-safe serving dish, and bake at 350 degrees F for 20 to 30 minutes until heated through.
Serve with crackers or sliced baguette, raw veggies (carrot sticks, celery sticks and so forth).Makes 4 Source:
Submitted by: Recipe Group Member
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