11 oz cream cheese, softened
1 small onion, finely chopped
4 Tbsp mayonnaise
1 16 oz can Phillip's crabmeat, drained and flaked
1/2 tsp garlic salt
1 Tbsp Old Bay seasoning, plus extra for dusting the top of the dip
1/2 tsp fresh squeezed lemon juice
1/4 C shredded parmesan cheese
1 (1 pound) loaf Italian bread
Preheat oven to 350 degrees F.
In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, Old Bay, and lemon juice. Fold in parmesan cheese. Spread mixture into a 1 quart baking dish. Sprinkle Old Bay over top of dip.
Bake for 20 minutes in the preheated oven. While the dip is baking, slice bread and toast. Serve dip while still hot.
Note: *I used light cream cheese and mayonnaise, measurements may need to be adjusted if using full fat versions of these ingredients.
1 small onion, finely chopped
4 Tbsp mayonnaise
1 16 oz can Phillip's crabmeat, drained and flaked
1/2 tsp garlic salt
1 Tbsp Old Bay seasoning, plus extra for dusting the top of the dip
1/2 tsp fresh squeezed lemon juice
1/4 C shredded parmesan cheese
1 (1 pound) loaf Italian bread
Preheat oven to 350 degrees F.
In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, Old Bay, and lemon juice. Fold in parmesan cheese. Spread mixture into a 1 quart baking dish. Sprinkle Old Bay over top of dip.
Bake for 20 minutes in the preheated oven. While the dip is baking, slice bread and toast. Serve dip while still hot.
Note: *I used light cream cheese and mayonnaise, measurements may need to be adjusted if using full fat versions of these ingredients.
** Consider adding Dry Cooking Sherry and Worcestershire Sauce for extra flavor.
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