Recipes

Crab Dip
Chef Richard K Erskine, CEC President of the SE Culinary & Hospitality College

• 8 ounces cream cheese- softened
• 2 tablespoons sour cream
• 2 teaspoons old bay
• 1 teaspoons Worcestershire sauce
• 1/2 cup grated cheddar cheese
• 1 6 ounce can crab meat- drained

Place cream cheese, sour cream, old bay and Worcestershire sauce in mixer with flat paddle. Cream all together. Turn mixer off. Add cheddar cheese and crab meat in, turn mixer back on and slowly mix in- do not over mix. Serve with crackers. This can easily be made a day or two in advance.