Dave Jordan's Crab Dip
Paula Deen created the recipe upon which this is based. While her recipe calls for lump crabmeat and lemon, this version uses canned crabmeat and lime. Hope you enjoy it!
Three 6 oz. cans of crabmeat (or 1 pound jumbo lump crabmeat)
1 cup shredded pepper jack cheese
3/4 cup mayo
1/4 cup grated Parmesan cheese
1/4 cup minced white onion (you can use green onions too)
2 teaspoons of minced garlic
3 tablespoons Worcestershire sauce
2 tablespoons fresh lime juice (or lemon juice)
1/2 teaspoon dry mustard
1 teaspoon hot pepper sauce
Salt and pepper
Lynnette Taylor and Dave Jordan
Mix all the ingredients together. You can mix directly in the casserole dish. Bake for 40 minutes in a preheated 325 degree oven. Serve hot (warm works too) with crackers, pita chips or toast points.