Mai, you might also like this hot crab dip recipe. It's the best I've ever eaten. And that's saying something, as I've probably had 20 or more versions of:
Hot Crab Dip
1 8-ounce package cream cheese, softened
1/2 cup sour cream
2 tbls mayonnaise
1 1/2 tbls lemon juice
2 tsp Worchestershire
1 tsp dry mustard
1/2 cup shredded Cheddar cheese
3/4 pound fresh crabmeat
3 dashes hot sauce
Old Bay to taste
Parmesan cheese, grated
Smoked paprika
Preheat oven to 325F. Lightly grease a 1 quart baking dish or six-eight individual ramikins.
In a medium bowl mix cream cheese, sour cream, mayonnaise, lemon juice, Worchestershire, dry mustard and the Cheddar cheese. Fold in the creabmeat, hot sauce, and at least a tablespoon of Old Bay.
Transfer the mixture to the prepared baking dish(s). Top with Parmesan, and sprinkle with a little smoked paprika. Bake about 20 minutes or until bubbly and lightly browned.
My favorite "scoop" for this dip is to cut pita into six wedges and toast in the oven until crisped.
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