Hot Crab Dip

I'm not a fan of Paula Deen, but, when it comes to fat-laden, butter-oozing recipes, few can compete with her Southern-fried expertise. My sister recently requested a warm crab dip and found this recipe from "Paula's Home Cooking." Truth be told: this dip will clog your arteries, induce coronary disease, take years off your life...and be totally worth it, it's that darn good.

I prefer a milder dip, so I left out the hot pepper sauce and substituted Monterey Jack cheese for the recommended pepper jack. I served this with plain Stacy's Pita Chips and sliced French bread.

HOT CRAB DIP

makes 4 cups

1 lb jumbo lump crabmeat, free of shells
1 c grated pepper jack cheese
3/4 c mayonnaise
1/4 c grated Parmesan
1/4 c green onions, minced, optional
5 to 6 roasted garlic cloves or 2 cloves minced
3 tbs Worcestershire sauce
2 tbs fresh lemon or lime juice
1 tsp hot pepper sauce
1/2 tsp dry mustard
Salt and pepper

Preheat oven to 325 degrees. Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points.