Paula Deen
Serves: 12-15
- 2 8-ounce packages cream cheese, softened
- 1/2 cup sour cream
- 3 tablespoons minced chives
- 2 tablespoons minced fresh parsley
- 1 tablespoon prepared horseradish
- 4 teaspoons fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound fresh lump crab meat, picked free of shell
In large bowl, combine cream cheese, sour cream, chives, parslet, horseradish, lemon juice, Worcestershire sauce, salt and pepper, stirring until smooth. Gently fold in crab meat. Cover and chill up to 3 days. Serve with pita chips.
*Chef’s note: I halved the recipe, and it still probably could have fed a dozen people as an appetizer. I also used 12 ounces crab (instead of the 8 it should have been halved), and it still was way too creamy for me. My family enjoyed it, but it kind of weirded me out to the point I didn’t want to eat any more. The flavor was all right, but too much cream cheese for me.
