Beazell's Cook Book

Hot Crab Dip by Mary Reason Theriot

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Hot Crab Dip - Contributed by Mary Reason Theriot  




2 (8-ounce) packages cream cheese, softened

8 ounces sour cream

2 cups shredded cheddar cheese

16 ounces crabmeat

1 1/2 teaspoons Lemon Beazell's Cajun Seasoning

1 teaspoon Dat sauce, or your favorite hot sauce

2 tablespoons Worcestershire sauce

Paprika, for garnish



Mix all ingredients and place in crock pot. Cook on low heat until well heated.

Serve with Garlic Rounds or Crackers.


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