A few years back, I picked up a couple of cans of crab meat for at sales price of $1 a can. Hmmm... what to do with this bounty? Off to the internet I went and dug up a simple yet yummy sounding recipe for Hot Crab Dip consisting of a selection of basic (well, mine anyways) kitchen ingredients. Great!
Due to sheer laziness, I decided to eyeball the mayonnaise so I wouldn't have to clean a greasy measuring cup. I approximated the lemon juice and the Parmesan as well, added extra chopped onions (love onions!), and drained the crab meat of its packing juices.
Spread in a pie plate and baked to a bubbling browned loveliness, the hot creamy results were taken to a potluck along with a box of crackers, and was really well received!
Hot Crab Dip
1 package (8 oz.) cream cheese, softened
1/4 cup mayonnaise
1 teaspoon lemon juice
1/4 cup finely chopped onion
1 can crab meat
1/2 cup grated Parmesan cheese
Blend cream cheese and mayonnaise together until smooth. Stir in remaining ingredients.
Spread mixture in a 9 inch pie plate. Bake at 375 degrees F. for 18 - 20 minutes, until heated through and lightly browned. Serve immediately with crackers.
Vivian's Notes:
1) I tend to eyeball the ingredients in this recipe
2) I always add extra chopped onions
3) As a personal touch, I like to add drained canned corn kernels to the mix
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