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.

The Chapter is Online!

Welcome to the Connecticut Chapter

Our website has just been completely overhauled, and we will be continuing to update our site to meet the needs of our chapter.  You will be able to find lots of great gouge on our chapter, as well as be able to join our chapter right here.