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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Ingredients:
1/3 cup(s) sour cream |
1/3 cup(s) mayonnaise |
1/3 cup(s) cream cheese, softened (see note) |
1/3 to 1/2 cup(s) grated parmesan |
3 tablespoon(s) lemon juice |
2 teaspoon(s) worchestershire sauce |
1 teaspoon(s) hot sauce, or to taste |
1/2 teaspoon(s) dry mustard or 1 teaspoon prepared brown or dijon mustard |
4 scallions, divided use |
salt to taste |
1 pound(s) fresh pasteurized claw crabmeat |
Directions:
1. Heat oven to 375 degrees. In a bowl, beat the sour cream, mayo and cream cheese until well blended. Add the Parmesan, lemon juice, Worcestershire, hot sauce, mustard and half of the scallions. Mix well. Taste and stir in salt and more hot sauce as needed. Gently mix in the crabmeat until combined.
2. Transfer mixture to an 8-by-8-inch square baking dish or other small casserole. Bake 25 to 30 minutes, until thoroughly hot. Garnish with remaining scallions and serve with crackers, pita chips or pieces of fresh vegetables.
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