Award Winning Hot Crab Dip

Baked Crab Dip

From the Kitchen of: Jen Volpe

Comments: This award winning Hot Crab Dip is great for parties and sharing with friends!

Servings: 10

Ingredients:

1 (8-ounce) packages cream cheese, cut into 1-inch cubes

1/4 cup milk

3 tablespoons fresh lemon juice

2 tablespoons minced onion

2 teaspoons Worcestershire

2 teaspoons Dijon mustard

1 1/2 teaspoons old bay seasoning

1 teaspoon Tabasco

1 pound fresh or pasteurized crabmeat, squeezed dry and picked over (or imitation crab meat)

2 tablespoons minced fresh parsley

Directions:
1. Adjust an oven rack to the middle position and heat the oven to 475 degrees. Microwave the cream cheese in a large bowl on high power until very soft, 20 to 30 seconds. Whisk in the milk, lemon juice, onion, Worcestershire, mustard, old bay and Tabasco. Gently fold the crabmeat using a rubber spatula.

2. Transfer to a greased 1-quart baking dish. Bake until browned and bubbling – approx. 20 to 25 minutes. Cool for 5 minutes before sprinkling with parsley and serve.

Serve with crackers.

To Make Ahead:
The dip can be made through step 1 and refrigerated, wrapped tightly in plastic wrap, for up to 24 hours. Before continuing with step 2, heat the dip in a microwave on high power until it begins to bubble around the edges, 2 to 5 minutes. Stir to combine, then bake as directed in step 2.