1/2 cup mayonnaise, Duke’s preferred
1/4 cup sour cream
1/4 cup Wish-Bone Creamy French Dressing
2 Tbs. fresh raw horseradish
Juice of 1/2 lemon
2 tsp. Old Bay Seasoning
6-8 dashes Texas Pete Hot Sauce, to taste
4-6 dashes Worcestershire Sauce, to taste
2 cups grated sharp cheddar cheese
1 lb. blue crab claw meat, gently picked carefully for shell
Combine the first eight ingredients in a bowl and mix well. Stir in the cheese and crab meat. Cover and place in the refrigerator to chill. Serve with crackers.
Any leftover dip can be placed in a sealed container and refrigerated for up to three days.
Learn from the Pros: Let twin sisters Ellie Crosby Berry and Joanie Crosby Cooksey teach you how to clean and cook crabs for use in recipes. Plus watch them demonstrate the best way to pick crab meat.
Chef’s Notes: “Be sure to use claw meat as it has more flavor.”
Plus tips on hosting a traditional crab crack
