<p>Veruca, here is the crab dip recipe.
1/2 pound crab meat (I prefer fresh, but I hear pasteurized works OK)
1 8 oz pkg cream cheese, softened
1/2 cup sour cream
2 tablespoons mayo
1 tablespoon lemon juice
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
Pinch garlic salt
About 1 tablespoon milk
1/4 cup grated cheddar, plus more for top if you’d like
Paprika for garnsh</p>
<p>Remove cartilage from crabmeat
Mix together cream cheese, sour cream, mayo, lemon, Worcester, mustard and garlic til smooth. Add enough milk to make it creamy. Stir in the cheese. Gently stir in crab. </p>
<p>Grease 1 quart casserole pan. Pour in the dip. Top with cheddar and a little paprika. Cook for about 30 minutes, til bubbly and brown.
Notes - we like with Wheat Thins, but any crackers may be OK. I use a combo of low fat and regular cream cheese and sour cream, and they both seem OK.</p>