Louisiana Hot Crab Dip

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INGREDIENTS:

1 lb. jumbo lump crabmeat, free of shells

2 (8 oz.) package cream cheese

1 C. mayonnaise

1/2 C. grated Parmesan

6 Tbls. minced green onions (white and green parts)

4 large garlic cloves, minced

4 tsp. Worcestershire sauce

4 Tbls. fresh lemon juice

2 tsp. hot sauce

1 tsp. Old Bay seasoning

Salt and pepper to taste

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