Ingredients
16oz Lump Crab Meat
16oz Philadelphia Cream Cheese
1/2 Cup Chopped Scallions
1 Fire-roasted Red Pepper
2 Tbsp. Old Bay Seasoning
1 Tsp. Paprika
1 Tbsp. Prepared Horseradish
1 Tsp. Lea+Perrins Worcestershire Sauce
3 Dashes of Tabasco
1 Tbsp. Kosher Salt
1 Tsp. Fresh-ground Black Pepper
1 Tsp. Dry Mustard
Preparation
Preheat oven to 375F. Place cream cheese in a microwave dish and heat in 30 second increments on high until spreadable. Chop scallions into 1/8" bias pieces. Julienne then dice the red pepper into 1/8" square pieces. Combine the cream cheese, scallions, red pepper, and seasonings in a large mixing bowl. Add salt and pepper to taste. Carefully fold in the crab meat. Fold mix until blended well. Place the mix in a 2qt casserole dish, and bake for 15-20 minutes. Let stand for 10 minutes, then serve.
