Hot Crab Dip
Recipe information
Yield
yields 4 cups
Ingredients
1 pound jumbo lump crabmeat, picked free of any broken shells
1 cup grated pepper Jack cheese
3/4 cup mayonnaise
1/4 cup freshly grated Parmesan
1/4 cup minced green onions (optional)
5-6 cloves roasted garlic, or 2 cloves garlic, minced
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon or lime juice
1 teaspoon Tabasco sauce
1/2 teaspoon dry mustard
Salt and pepper
Preparation
Preheat the oven to 325 degrees. Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
