INGREDIENTS
8 ounces full-fat brick cream cheese, softened to room temperature
1/4 cup mayonnaise
1/2 cup sour cream
1¼ cups shredded cheddar cheese, divided
1/2 teaspoon ground mustard
1 teaspoon lemon juice
1 and 3/4 teaspoons Old Bay seasoning
2 teaspoons Worcestershire sauce
1 pound fresh lump crab meat
Optional - 2 dashes of hot sauce (or to taste)
DIRECTIONS
Preheat oven to 375°F (191°C).
In a large mixing bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy, about 1 minute.
Add the mayonnaise, sour cream, 1 cup cheddar cheese, ground mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, and hot sauce (if using). Beat on medium-high speed until combined. Using a spoon or silicone spatula, gently fold in the lump crab meat. If you used hot sauce, taste, then add more hot sauce if desired.
Transfer to a 9-inch (or slightly larger) baking pan, pie dish, or oven-safe skillet. Sprinkle with remaining 1/4 cup of cheddar cheese.
Bake for 25 minutes or until hot and bubbly around the edges.
Serve warm.
Cover and store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or in a 350°F oven until warmed throughout. §
