|
|
Serves 4-6 |
|
1 (8 oz) package cream cheese 8 oz sharp cheddar cheese, coarsely shredded
|
Combine in a glass bowl or large measuring cup. Microwave on high for one minute. Stir and microwave another minute. Stir until smooth. |
|
¼ tsp Worcestershire sauce ½ tsp garlic powder ¼ – ½ tsp cayenne pepper
|
Add spices and mix well. Start with ¼ tsp cayenne and add more if you like it spicy. |
|
2 (5 ounce) cans lump crabmeat |
Drain, rinse, and squeeze out water. Press lightly with your fingers to check for and remove any cartilage. Fold into the cheese dip.
|
|
French Bread |
Warm the bread in the oven at 400 F for 5 minutes. Cut into 1 “ slices. Remove and discard the soft bread and cut the crust into 2” strips. Serve the crust to dip the crab.
|