1tablespoonCajun seasoning (I use Emerald's Essence)
1tablespoonlemon juice
1teaspoonWorcestershire sauce
½teaspoonsalt
1lblump crab meat
2cupssharp cheddar cheese, shredded
1tablespoonhot sauce
2tablespoonfresh Italian parsley, chopped
sliced and toasted baguette for dipping
Instructions
Preheat oven to 350°F. Add the cream cheese to a large bowl and beat until smooth. Stir in the mayonnaise, sour cream, green onions, garlic, Cajun seasoning, lemon juice, Worcestershire sauce and salt.
Fold in the crab meat, 1 ½ cups of cheese and hot sauce, mixing until smooth.
Spread into a pie dish or similar size baking pan. Top with the remaining cheese. Bake for about 20 minutes or until the top is golden and bubbly. Top with parsley.
Notes
Since crab is the star, use fresh if possible. However canned can be used if necessary.
If you want some extra heat, add a diced jalapeño pepper.
Don’t use pre-shredded cheese. It doesn't taste as good and also has additional ingredients that you don't need.
If you need the dip to stay hot for some time, transfer it to a slow cooker and keep it own low.