hot savannah crab dip.

Are you a Paula Deen fan, or a hater? I find most people tend to feel strongly one way or the other, though I’m not as big of a hater as I once was. Once you get past her put-on accent, she really does have some great recipes to try — not that you’d want to make them every day, lest you find yourself 400 pounds. I’m just saying, I tend to save her recipes for parties or special occasions, or even tailgates. Girl knows what she’s doing in a kitchen, that’s for sure.

There’s nothing worse than planning an elaborate holiday meal, and then realizing that people might want a little appetizer while you finish everything up. But then, who wants to spend a lot of time on something ELSE? No one, that’s who. Let me tell you – this dip will save your Christmas Eve and you’ll once again look like the culinary genius that you are. No one has to know it’s easy as pie.

Hot Savannah Crab Dip.
Paula Deen

2 tbsp fresh lemon juice
3 tbsp Worcestershire sauce
5-6 roasted garlic cloves or 2 cloves minced
1/4 cup green onions, minced
1/4 cup grated parmesan cheese
3/4 cup mayonnaise
1 cup grated pepper jack cheese
1 lb jumbo lump crabmeat, free of shells
1 tsp hot sauce
1/2 tsp dry mustard
salt and pepper

Preheat oven to 375.

Toss pepper jack with the crab. Add the remaining ingredients and stir to combine. Pour into a greased casserole dish and bake 40 minutes.

I took the leftovers to my parents this past weekend, and my dad reports this is delicious both hot and cold. Though the thought of eating it straight out of the fridge makes me cringe a little bit, you may like it too. Suit yourself!

Ho ho ho, Christmas is comin’…

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