Shelly's Recipe

HOT CRAB DIP

Category: Dips - Seafood Hot

2 (8 oz) pkg cream cheese, softened to room temperature
2 tbsp grated onion
Pinch of Kosher salt
15 turns of the pepper grinder
1/4 tsp Cajun/Creole seasoning, or to taste
1/4 tsp Worcestershire sauce, optional
1/3 cup whole milk, more or less
2 cans crabmeat, well drained
Shredded mild white cheese, for garnish, optional
1 tbsp sliced green onions, for garnish, optional

Preheat oven to 375. Dump the crabmeat into a colander to drain; set aside.

Meanwhile, combine the cream cheese with the onion, salt, pepper, Cajun seasoning and Worcestershire; beat together, adding the milk a little at a time, until well blended. You only need to add just enough milk to get things mixed up well, not to make the dip runny and goopey. Add the crab and mix in gently. Spoon into a buttered casserole dish and bake at 375 degrees for about 20 minutes, or until bubbly and heated through.

Garnish with a sprinkling of shredded cheese and sliced green onion, if desired, and serve hot in a chafing or warming dish with toast points, toasted sliced bread, Melba toast, crackers or chips on the side.