Virginia Crab Dip
Never substitute claw or backfin and you will always have a hit! Everyone wants this recipe, It is best served with a crispy toast point or plain bagel chips , or crackers.
I like to serve it in a chafing dish over a sterno flame to keep warm.
1 lbfresh lump crabmeat (phillips in a can from costco)
1 pkgphiladelphia real cream cheese (not fat free)
1 creal sour cream (8 oz) (not fat free)
1 tspworcestershire sauce
1 tsplemon juice, fresh
1 pkgdry italian good seasons salad dressing mix
How to Make Virginia Crab Dip
- In a large bowl open the 8 oz package of cream cheese and let soften at room temp. set aside
- After cream cheese is soft, add the sour cream, and seasoning packette, gently fold in the can of drained crabmeat, last add the lemon juice and worcestershire sauce. Mix well.
- Turn into a 1 qt casserole dish and microwave on medium to low power for 10 min , stopping to stir until heated through. Once warmed can be added to a chafing dish or may be held in a warm oven till ready to serve, This is best served hot .
- Serve crackers or dry chunks of crusty french bread for dipping.