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Categories:
light cream cheese sour cream mayonnaise scallion lemon juice mustard Worcestershire sauce hot red pepper sauce garlic Cheddar cheese milk cooked crabmeat
Viewed: 81 - Published at: 3 years agoIngredients
- 1 (8 ounce) package light cream cheese, at room temperature
- 12 cup firmly packed sour cream (can use light)
- 2 tablespoons relish sandwich spread (mayonnaise-relish sandwich spread, Kraft)
- 1 tablespoon finely minced scallion
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 14 teaspoon hot red pepper sauce
- 14 teaspoon crushed garlic
- 14 cup coarsely grated cheddar cheese
- 1 tablespoon milk (about)
- 8 ounces cooked crabmeat, picked over for shell and cartilage
Method
- Preheat oven to 325; spritz a 1-quart casserole with nonstick cooking spray; set aside.
- Beat the cream cheese with the sour cream, sandwich spread, scallion, lemon juice, mustard, Worcestershire sauce, red pepper sauce, garlic, and 2 tablespoons grated cheddar in a bowl until well combined.
- Whisk in 1 tablespoon milk or just enough to make the mixture creamy.
- Fold in the crabmeat.
- Scoop the crab mixture into the casserole, spreading to the edge, and scatter the remaining grated cheddar evenly on top.
- Slide onto the middle oven rack and bake uncovered for 25-30 minutes or until bubbling and tipped with brown.
- Serve hot as a dip for crackers or bite-size chunks of raw vegetables.
