Ingredients
- 1 lb (1/2 kg) flaked cooked crabmeat
- 1/2 lb (1/4 kg) softened cream cheese
- 1/4 cup (25g) grated parmesan
- 1/8 teaspoon Cayenne pepper
- 3 tablespoons sour cream
- Hot sauce, to taste
- 1 minced garlic clove
- 1 tablespoon lemon juice
- 1 1/2 teaspoons prepared horseradish
- Salt, to taste
- Baguette slices or crackers, to serve
Method
- Preheat the oven to 350 degrees F.
- Combine the cream cheese and sour cream until smooth.
- Stir in the horseradish, garlic, lemon juice, hot sauce, parmesan, cayenne and salt.
- Fold in the crabmeat.
- Put the crab dip in an ungreased 2-cup baking dish.
- Cook for about 22 minutes or until the top is bubbly and beginning to brown.
- Serve with baguette slices or crackers.
Notes
- Use fresh or canned crab - canned crab must be thoroughly drained.
- Add a few drops of hot sauce if you like, or omit it for a milder tasting dip.
- Use freshly squeezed lemon juice for a fresh flavor, and fresh-grated parmesan for the best result.