HOT CRAB DIP

  • 12 ounces cream cheese, softened
  • ½ cup mayonnaise
  • 3 Tablespoons fresh lemon juice (the juice from 2 lemons)
  • 1 pound lump crab meat, drained and picked through for shells
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon seasoning salt
  • dash of paprika
  • dash of Worcestershire sauce
  • dash of hot sauce
  • 2 cloves of garlic, minced

**The last three ingredients are optional) 

In a mixing bowl, combine all ingredients, adding the crab last.  Stir in the crab meat, evenly coating it with the mixture.  Sprinkle paprika on top.  Pour into a casserole dish or a 9 x 13 inch dish.  Bake for about 30 minutes at 350, or until it is hot and bubbly.  Serve with crackers or pita wedges.