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Best Louisiana Hot Crab Dip!

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LOUISIANA HOT CRAB DIP

1 pound jumbo lump crabmeat, free of shells
2 (8 ounce) package cream cheese, 16 oz total
1 cup mayonnaise
1/2 cup grated Parmesan
5 tablespoons minced green onions/scallions
3 large garlic cloves, minced
4 teaspoons Worcestershire sauce
4 tablespoons fresh lemon juice
2 teaspoon hot sauce
1 teaspoon Old Bay seasoning
Salt and pepper to taste

1. Preheat oven to 325 degrees F.

2. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.

3. Serve hot, with hot sauce on the side for those who like it spicy. (This recipe makes 3+ cups.)

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Great ingredients!
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Our family sure enjoyed this dip as Sunday brunch, today! If you try it, please let us know if you like it, too!

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Your Friend,
~ Amber Hamilton Henson

PS pinning to Pinterest is encouraged here! 💞

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Easy Brunch Casserole Recipe!

SAUSAGE & WILD RICE BRUNCH:
1 box Uncle Ben’s Wild Rice (cooked according to package directions)
1 lb hot pork breakfast sausage (cooked and drained)
1 can Golden Mushroom soup, not cream of mushroom soup!!
2 cups Sharp cheddar cheese
*combine and bake at 350*F for 20-30 minutes!
*enjoy!
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