Dot's Hot Baked Crab Dip

Dot's Hot Baked Crab Dip

1 small package (3 ounces) cream cheese, at room temperature

¼ cup sour cream (not reduced-fat)

3 tablespoons mayonnaise

1 small onion (for ½ teaspoon juice)

1½ teaspoons fresh lemon juice

¾ teaspoon seafood seasoning (such as Old Bay or Paul Prudhomme's)

½ teaspoon Worcestershire sauce

8 ounces pasteurized, refrigerated crabmeat

Thick cocktail bread slices, for serving

Heat the oven to 350 degrees (if planning to prebake or serve the dip immediately).

Spray a ceramic or glass 1-quart baking dish with cooking-oil spray and set aside.

In a medium bowl, combine the cream cheese, sour cream and mayonnaise. Peel the onion and place a grater over a piece of waxed paper. Grate the onion using the smallest holes of the grater; juice will puddle at the bottom of the grater. Scoop up ½ teaspoon and add it to the cream cheese mixture. Reserve the remaining onion for another use. Stir in the lemon juice, seafood seasoning and Worcestershire sauce.

Drain the crab of any excess water and look over carefully for pieces of shell that will need to be discarded. Add the crab to the cream cheese mixture and stir well. Spread the mixture into the prepared pan. Cover and refrigerate for up to 24 hours or bake in the preheated oven for 20 minutes, until lightly browned and bubbling along the edges.

Serve hot with thick cocktail bread slices.

Serves eight as an appetizer.

Nutrition values per serving: 115 calories, 9 g fat (4 g saturated), less than 1 g carbohydrates, 0 fiber, 6 g protein, 39 mg cholesterol, 209 mg sodium.