Hot Crab Dip (america's Test Kitchen)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 11-12
• 16 ounces cream cheese, softened and cut into 1 inch chunks
• 1/4 cup milk
• 3 tablespoons fresh lemon juice
• 2 tablespoons onions, minced
• 2 teaspoons worcestershire sauce
• 2 teaspoons dijon mustard
• 1 1/2 teaspoons old bay seasoning
• 1 teaspoon hot sauce
• 1 lb crabmeat, picked over for shells
• 2 tablespoons fresh parsley, minced

Recipe

• adjust an oven rack in the middle position and heat the oven to 475.
• grease a shallow 2-quart baking dish.
• whisk the cream cheese, milk, lemon juice, onion, worcestershire sauce, mustard, old bay seasoning, and hot sauce together in a large bowl until smooth.gently fold in the crab meat with a rubber spatula.
• transfer the mixture to the prepared baking dish and smooth the top.
• the unbaked dip can be wrapped tightly with plastic wrap and refrigerated for up to 1 day and microwave on high until bubbling around the edges, 1 to 2 minutes, and stir before baking uncovered.
• bake until browned and bubbling, 20 to 25 minutes.
• sprinkle with parsley and serve.