Navy Special Crabdip

Maryland Hot Crab Dip FOR 15 guests

½ t. dry mustard
½ T. Worcestershire sauce
1 t. Old Bay seasoning (McCormicks)
pinch of chopped garlic in oil or garlic salt
1 T. fresh squeezed lemon juice
8 oz. sour cream
16 oz. cream cheese
1 (or 1.25)  pound backfin or fresh jumbo lump crabmeat (remove ALL shells). Do not recommend using Asian pasteurized crabmeat.
1 cup grated mild yellow cheddar cheese (½ in dip, ½ on top)

Bring cream cheese almost to room temperature. Mix first 7 ingredients together in 2 quart mixing bowl.

Gently fold in crabmeat. Be very careful to pick out all small shells. Place in baking dish and top w/cheddar cheese. Bake at 350 for 45 minutes or until bubbly. Garnish w/FRESH chopped parsley and serve with crackers or French baguette  slices.

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