I was born in Maryland, and crab dip was served at all family functions since as long as I can remember. No "true" Baltimore native can NOT have a good recipe for crab dip. (It can be made using "low fat" sour cream, cream cheese, and cheddar cheese, but I always make this for parties, so I go for the full blown)!
- add 8 ounces cream cheese
- add 3/4 teaspoon dry mustard
- add 3/4 cup sour cream
- add 1/4 teaspoon garlic powder
- add 1 tablespoon grated fresh onions
- add paprika or Old Bay Seasoning
- add 2 tablespoons fresh lemon juice
- add 1 teaspoon Worcestershire sauce
- add 1 lb lump crabmeat, shells removed (I've substituted 2 cans of canned crab meat as well)
- add 1/2 cup sharp cheddar cheese
- Mix together sour cream, lemon juice, onion, Worcestershire, dry mustard, garlic powder, and cream cheese.
- I use a hand mixer to get it blended really well.
- Fold in cheddar cheese and crabmeat.
- Spoon mixture into casserole dish and sprinkle with paprika or Old Bay Seasoning.
- Bake at 325 degrees for 30 minutes, or until heated through.
- Serve with tortilla chips, crackers, toast points, or my Maryland family's favorite-- Bugles!