MARYLAND HOT CRAB DIP

2 – 8 oz. cream cheese packages
1 c. sour cream
4 tsp. mayonnaise
2 tbsp. lemon juice (optional)
2 1/2 tsp. Worcestershire Sauce
1 tsp. mustard (dry or regular)
2 tbsp. milk
1/2 c. cheddar cheese
1 tsp. Old Bay® seasoning
1 lb. blue crab meat; any crab meat will do. Backfin is the best, but claw, or canned crab meat. Serve with French bread baguette or crackers.

Shell your crabmeat; even from a can, there will be shells in the meat. Preheat oven to 325 (if eating today). Combine all ingredients except the crab meat and cheddar cheese and beat with a blender. Fold the crab meat and cheddar into the mixture, being careful not to break the crab meat apart. Place in a casserole dish or other baking dish and sprinkle some cheddar and Old Bay on top. You can refrigerate overnight and cook the morning of your tailgate if needed. Bake for 30 minutes at 325 degrees.