When conducting our “lump vs white crab” experiment (see here), I opened a can of each type of crab, but then only used one. That meant I had to find another recipe to try! This cheesy crab dip looked delicious, and also gave me an excuse to use one of last year’s Christmas gifts – mini cast iron frying pans. Aren’t they cute?

I followed the recipe, but halved each ingredient, (and forgot to add the Tabasco sauce) so this makes about four servings.

Cream together 4 ounces cream cheese, 1/4 cup sour cream, 1/4 mayonnaise. Then stir in 1/2 cup cheddar cheese, 1 can (6 oz) drained crab meat, 1 tablespoon lemon juice, 1 tablespoon chopped parsley, 1 1/2 teaspoons grated onion, 1/2 teaspoon seasoned salt, 1/4 teaspoon Worcestershire sauce, pepper to taste, and a dash or two of Tabasco sauce. Put in a casserole dish (or a small cast iron skillet) and bake at 350 degrees for 25-30 minutes. Serve with crackers or tortilla chips.