Hot crab dip Louisiana style

Crab dip is a truly indulgent treat. Rich, delicious, and definitely not classified as diet food, crab dip is just wonderful dabbed on a chunk of sourdough bread or whole grain crackers.

This crab dip recipe is spiced up with horseradish and red pepper sauce to make it hot as a summer day in Louisiana . Please note that the wine in the recipe is an optional ingredient, so if you don't have it or don't want it, the crab dip will still turn out fine.

Recipe ingredients:

2 8-ounce packages of Neufchatel cream cheese, at room temperature

12 ounces fresh crabmeat or 2 cans of crabmeat, drained and picked free of shell fragments.

1/2 cup finely chopped white onion

2 Tablespoons prepared horseradish, drained

2 teaspoons Worcestershire sauce

1/4 teaspoon hot red pepper sauce

1/4 cup dry white wine (optional)

1 Tablespoon bread crumbs

1/8 teaspoon paprika

Set your oven to 350 degrees F and grease the inside of a 1-quart round baking dish with shortening or cooking spray. With the Neufchatel cream cheese soft at room temperature you will be able to beat it with a wooden spoon in a bowl until smooth. Then fold in the crab meat, onion, horseradish, Worcestershire sauce, red pepper sauce, and wine (if desired). Spread the dip into the baking dish and sprinkle the bread crumbs evenly over the top along with the paprika. Bake for about 20 minutes. The crab dip is done when it is bubbly. Serve hot.

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