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Louisiana Hot Crab Dip

Preheat oven to 325 degrees F


1/2 pound jumbo lump crabmeat, free of shells
1 (8) ounce package cream cheese
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
3 tablespoons minced green onions (white and green parts)
2 large garlic cloves, minced
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste


Bake 35 - 40 minutes
Serve with Ritz crackers