Everyone will love this zippy hot crab dip. Use any type of crab meat you prefer, lump, claw or backfin. Serve with crispy crackers, warm pita bread, French bread, thick potato chips or vegetable crudités Make dip up to 1 day in advance. Do not bake. Store in a tightly sealed container in the refrigerator. Bake as directed. Spicy Hot Crab DipMakes about 2 ½ cups1 (8 ounce) package cream cheese, softened 2 tablespoons mayonnaise 1 1/2 tablespoons lemon juice 2 teaspoons Worcestershire sauce 2 green onions, thinly sliced 2 tablespoons fresh chopped parsley, 1 teaspoon dry mustard Garlic powder to taste 1/2 cup shredded sharp Cheddar cheese 3/4 pound fresh crabmeat 3 dashes hot sauce Pinch hot pepper flakes (optional) Old Bay or other seafood seasoning, to taste Preheat oven to 325º. Lightly grease a 1 quart baking dish. In a medium bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, garlic powder and about 2 tablespoons of the Cheddar cheese. Fold in crabmeat, hot sauce, red pepper flakes and some of the seafood seasoning. Transfer the mixture to the prepared baking dish. Top with remaining Cheddar cheese and seafood seasoning. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned. Serve hot or warm
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