Hot Crab Dip

Hot Crab Dip-Lyndsay Hunsaker

2 8-oz packages cream cheese (light is fine)

1 c. mayo (light is fine but no miracle whip)

1 c. shredded parmesan cheese

1 ½ - 2 c. (about 8-12 oz) shredded crab (fresh, canned, or imitation)

1 T lemon juice

5-6 cloves garlic, minced

½ c. chopped green onions.

1 T. mild coarse-grain mustard

¼ tsp. cayenne pepper (optional)

Preheat oven to 350. Combine shredded crab and lemon juice in a large bowl and then add the remaining ingredients. Mix well and spread in a 9” pie plate or a medium baking dish. Bake for 20-25 minutes or until the top is golden brown and bubbly. Serve with sliced sourdough bread or tortilla chips.