Nothing beats a good, rich and creamy crab dip during the holidays. Remember party-goers, no hogging the casserole and no double-dipping!

Expect to pay anywhere from $20-$28 for a pound of jumbo lump this time of year.

Scroll down for a low-fat version.

Preheat oven to 350.

16 ounces cream cheese, softened to room temp
8 ounces sour cream
3 tablespoons mayonnaise
2 tablespoons Worchestershire sauce
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons white pepper
Old Bay Seasoning, optional
One pound Jumbo Lump Crab meat
1 cup grated cheddar cheese, optional

Delicately pick through the crab meat to remove any shell. In another bowl, thin the cream cheese with the sour cream and mayonnaise. Stir in the seasonings. Gently tossed together the crab and cream mixutre.

Spoon into casserole and, if desired, top with cheese. Bake for 30 minutes. Serve with white crackers and/or slices of a french baguette.

Low-Fat Hot Crab Dip

If I make the above version and this one, I will season it differently in order to tell the two apart. Season as you wish.

16-ounces low-fat cream cheese, softened to room temp
8 ounces fat-free sour cream
4 tablespoons lite mayonnaise
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons white pepper
1 small onion, minced
4 tablespoons horseradish
One pound Jumbo Lump Crab meat

Prepare as instructed above.
Note: the crab and creamy base are the foundations of this recipe. Season the dip as you see fit. Be sure to salt & pepper to taste. White pepper works best. Besides that, you can use Old Bay, Worchestershire sauce, Tabasco, horseradish, fresh parsely, dry mustard, etc.