Brian had a craving this past winter. Crab dip. Like the yummy appetizer kind you'd get at a restaurant. He just had to have it. So we googled a few different recipes and kind of mixed and matched them together to make one we thought sounded good, and man oh man, is it ever good! We used basics from the recipes of Our Best Bites, and Paula Deen and I think one random element from an All Recipes or something. Anyway, we thought it sounded good. And surely, it is worth trying! (And tastes great even using canned crab meat, which makes it affordable). Something that is a real winner for serving company, as it tastes pretty "fancy". Imitation krab meat can be used for people who are allergic, but using the real thing is definitely better.
2 8oz pkg's of cream cheese (can use neufchatel cheese -1/3fat, but not no-fat or low-fat)
1 C mayonnaise (light is fine, but no miracle whip)
1/2 C shredded parmesan cheese (can use grated in a pinch)
3/4 C shredded pepperjack cheese
3 - 4 cans of white crab meat, or about 1 1/2 C shredded crab (fresh, or frozen, thawed)
approx 1 T lemon juice
5-6 cloves garlic, minced
1/2 C green onions
1 T creole or mild course grain mustard
1/4 t cayenne pepper
Preheat oven to 350. Mix lemon and crab, and then combine with all other ingredients. Spread in a 9" pie plate or similar, and sprinkle the top with Old Bay Seasoning (optional, but worth it) bake about 20-25 mins until heated through.
Serve with crusty bread, crackers, celery, whatever you like to dip with. ENJOY!