Crab Cheese Dip

½ cup mayonnaise

1 pckg. (8oz) cream cheese, softened

2 Tbs milk

4 scallions, sliced

1 Tbs lemon juice

¼ to ½ tsp red-peppered sauce

1 tsp Worcestershire sauce

½ tsp garlic salt

½ cup grated parmesan cheese

¼ cup parsley, chopped (optional)

1 lb. lump crabmeat, cleaned (Can use 3 cans of crabmeat, drained)

Heat oven to 350°. Spray a 6-cup shallow baking dish with nonstick cooking spray.

In large bowl, stir together mayonnaise, cream cheese, milk, scallions, lemon juice, red-peppered sauce, Worcestershire sauce, garlic salt and ¼ cup of parmesan cheese until smooth. (I use a hand mixer for this). Gently stir in crabmeat to avoid breaking it up too finely. Spoon mixture evenly in prepared baking dish. Sprinkle the remaining ¼ cup of parmesan cheese on top of the crab mixture. Bake for 30 minutes or until lightly brown. Let stand 5 minutes. Sprinkle chopped parsley on top. Serve warm.

Note: Can replace crab with shrimp. Can use light mayonnaise and light cream cheese for a healthier version.

Peg