Hot Crab Dip

[Roxy]

Hot Crab Dip:

 

1-(6-oz.) can crab meat, drained or 1 pkg. Louis Kemp Crab Meat

1-(8-oz.) pkg. Cream Cheese, softned

1 T chopped onion

Salt to taste

1 T. Worchestershire Sauce

1/4 cup sour cream

2 T prepared horseradish

Dash of lemon pepper

2 cups grated Cheddar Cheese

 

Mix well and spread into baking dish. Bake 375 degrees for 20 -25 minutes. Serve with crackers.