Name: Hot Crab Dip
Yield: Makes 1 1/3 cups
Ingredients: One 4-ounce package cream cheese, softened; 1/2 cup mayonnaise; 1/4 cup finely chopped onion; 1 tablespoon fresh lemon juice; 1/2 teaspoon hot pepper sauce; 1/2 teaspoon Old Bay seasoning or other seasoned salt; 6 ounces fresh or canned lump crabmeat, drained

Recipe from the kitchen of Felicia Gray, age 12

Many crab dip recipes call for imitation crabmeat, but there's no place for "krab" here. Only real lump crabmeat makes it taste best. Serve it while it's hot with crackers, bite-size pieces of bread, or veggie sticks. It can also be presented in a bread bowl and served with a tray of fresh broccoli, carrots, zucchini, or crackers.

Recipe notes

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