Aunt Pat's Hot Crab Dip

Marion Button made this for us when we stayed with them in Rhode Island, and it is very good. You might want to halve the recipe because it makes tons!

• 1 lb. fresh crab meat (1 1/2 cups) (or use imitation, if you’re not in Rhode Island)
• 8 oz. sour cream
• 2 pkgs. (each 8 oz.) cream cheese
• 1/4 cup mayonnaise
• 1/2 tsp. garlic powder
• juice of 1/2 lemon (or 1 1/2 Tbl lemon juice)
• 1 tsp. dry mustard
• 1-3 tablespoons milk (enough to make creamy)
• 3 tsp. Worcestershire sauce
• 1/2 cup shredded sharp cheddar
• Paprika

Combine all ingredients except for paprika. Spread in 9” x 9” baking dish or 8 1/2” x 4 1/2” loaf pan and sprinkle with paprika. Bake for 20 to 25 minutes at 350 degrees until bubbly. Use as a dip, or spread on crackers.

Makes 5-6 cups