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Categories:
cream cheese milk lemon juice onions Worcestershire sauce mustard Bay seasoning hot sauce crabmeat fresh parsley
Viewed: 36 - Published at: 8 years agoIngredients
- 16 ounces cream cheese, softened and cut into 1 inch chunks
- 14 cup milk
- 3 tablespoons fresh lemon juice
- 2 tablespoons onions, minced
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 12 teaspoons Old Bay Seasoning
- 1 teaspoon hot sauce
- 1 lb crabmeat, picked over for shells
- 2 tablespoons fresh parsley, minced
Method
- Adjust an oven rack in the middle position and heat the oven to 475.
- Grease a shallow 2-quart baking dish.
- Whisk the cream cheese, milk, lemon juice, onion, Worcestershire sauce, mustard, Old Bay seasoning, and hot sauce together in a large bowl until smooth.
- Gently fold in the crab meat with a rubber spatula.
- Transfer the mixture to the prepared baking dish and smooth the top.
- The unbaked dip can be wrapped tightly with plastic wrap and refrigerated for up to 1 day and microwave on high until bubbling around the edges, 1 to 2 minutes, and stir before baking uncovered.
- Bake until browned and bubbling, 20 to 25 minutes.
- Sprinkle with parsley and serve.
