Categories: Appetizers, Dip, Paula Deen, Seafood

Ingredients

• 1 lb crabmeat , picked over to remove bits of shell
• 1 1/2 cups shredded sharp cheddar cheese
• 8 ounces cream cheese , at room temperature
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 4 scallions , finely chopped (white and light green parts)
• 2 garlic cloves , finely chopped
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon hot sauce , to taste
• 1/2 teaspoon mustard powder
• tortilla chips or cracker , for dipping

Directions

1. Preheat oven to 325°.

2. In a bowl, stir together the crabmeat, Cheddar, cream cheese, mayonnaise, sour cream, chopped scallions, garlic, lemon juice, Worcestershire sauce, hot sauce, and mustard powder.

3. Scrape the mixture into a wide baking dish; one that is pretty enough for serving.

4. Bake until the dip is golden and bubbling, 45-55 minutes.

5. Chop the dark green scallion tops and sprinkle over the dip to add a little color.

6. Serve hot with a bowl of tortilla chips or crackers to use as dippers.

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