An easy crab dip that can be made and baked in 30 minutes!
1 package (8 ounces) cream cheese, at room temperature
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise (I recommend Hellmann’s)
1 teaspoon sugar
1 teaspoon ground mustard
2 garlic cloves, minced
1 teaspoon fresh lemon juice
12 ounces lump crabmeat, drained, cartilage removed
1/3 cup sliced almonds, toasted, if desired
Salt, pepper, Old Bay seasoning (I used 1/2+ teaspoon), to taste
Crackers, to serve
Preheat oven to 375°. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Gently stir in crabmeat.
Spread crabmeat mixture in an ungreased pie plate or small casserole. Sprinkle with almonds.
Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.
Adapted from Betty Crocker.