Crab Dip (Chesapeake)

Many of the Maryland Green School students work to improve the health of their local treasure, the Chesapeake Bay. Crab stars in this creamy dip that highlights the importance of their efforts.

1 (8 oz) pkg cream cheese, softened
1 cup sour cream
1 Tbsp. lemon juice, freshly squeezed
1 tsp. ground mustard
1 tsp. seafood seasoning
⅛ tsp. garlic salt
3 (6 oz) cans lump crabmeat, drained
½ cup old white cheddar cheese, shredded
⅛ tsp. ground paprika

To Serve:
assorted crackers

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3). Grease a 9" pie plate.

In a large bowl, combine the cream cheese, sour cream, lemon juice, freshly squeezed, mustard, seafood seasoning and garlic salt. Fold in crab. Transfer to prepared pie plate. Sprinkle with cheese and paprika.

Bake until bubbly, about 20-25 minutes.

Serve warm with crackers. Refrigerate leftovers.

Makes 2¼ cups.