Hot Crab Dip
Ingredients
- 1 pound backfin crabmeat
- 2 - 8 oz. packages cream cheese, softened
- 1 clove garlic, minced
- 1 Tbsp. horseradish
- 8 oz. sour cream
- 1 Tbsp. lemon juice
- 1 tsp. Old Bay seasoning
Instructions
- Combine all ingredients in a large bowl and mix well.
- When ready to serve place in a chafing dish to keep the dip hot and serve with crackers or toast points.
- You should also go through the crabmeat by hand to remove any shell that may have been left behind by the pickers.
Notes
Use light cream cheese and sour cream.