Hot Crab Dip Recipe

Originating from the former Harlequin Steaks & Seafood in Lake Charles, this hot crab dip is perfect for holiday gatherings. This classic dish can be served as a savory appetizer with crackers or as a delicious topping for steak or grilled fish. 

Ingredients:

• 1 pound Louisiana lump crab meat
• 4 tablespoons melted butter
• 1 cup heavy cream
• 1/2 teaspoon dry mustard
• 1-1/2 teaspoon salt
• 1 teaspoon cayenne
• 1 teaspoon Worcestershire 
• 1/2 cup finely grated Parmesan cheese
• 3 tablespoons seasoned bread crumbs

Method of Preparation:

1. Carefully take out any shells from the crab meat. Lightly toss all ingredients, adding the parmesan last. 
2. Divide into small greased casserole dishes. Lightly sprinkle a little Parmesan and bread crumbs on top. 
3. Bake at 400 for 8 to 10 minutes or until lightly brown.

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