Crab and Spinach Dip Recipe

Crab and Spinach Dip

1 lb. claw crab meat
1/2 lb. Parmesan cheese, shredded
2 pkg. (8 oz. ea.) cream cheese
1 lb. sour cream
1/2 lb. Gouda cheese, shredded
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 tsp. Old Bay seafood seasoning

Sauté spinach to evaporate any remaining liquid.  Set aside.

Place crab meat into a large bowl, handle gently, carefully examine for shell.  Set aside.

Place all cheeses, sour cream and spice (except for about 2 tablespoons Parmesan cheese)
into sauce pan.  Heat over medium until smooth; do not boil.  Fold spinach into hot cheese mixture.
Fold crab meat into mixture.

Remove from heat, place into lightly greased baking dish or bread boule.  Sprinkle remaining
Parmesan cheese over top.

Bake in preheated 350º F., oven for 10 to 15 minutes or until top is lightly browned.

Serve with crackers, toast points or French bread croutons.

Makes: 2 quarts.

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