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Home cooking: Crab dip

January 17, 2012

Cheryl Ruff of Hagerstown said she’s a more by-the-recipe kind of cook, compared to her mother who she calls “the best cook ever.”
 Ruff tends to collect recipes from family and friends, and this crab dip recipe was one of those finds.
She often will serve it during her church’s seafood-theme get-together, or for special events such as Christmas Eve or when they’re at the beach.
Wherever she’s at, Ruff likes to serve the dip with toast points or crackers.
— Crystal Schelle, Lifestyle editor


Crab dip

8 ounce package cream cheese
1 tablespoon sherry
1 tablespoon Old Bay seasoning
1 stick butter, softened
1 pound crab meat
1 cup cheese (cheddar or Monterey)
Pinch paprika

Mix cream cheese, sherry, Old Bay and butter. Heat over medium heat. Put 1 pound crab meat in a greased casserole dish. Pour cream cheese mixture over crab. Do not mix. Top with 1 cup grated cheese, sprinkle paprika over the top. Bake at 350 degrees for about 30 minutes.
Serve hot with toasted points or crackers.

— Courtesy of Cheryl Ruff, member of Washington Square United Methodist Church in Hagerstown. For more information about the church, call 301-739-9344.



Crab dip
8 ounce package cream cheese
1 tablespoon sherry
1 tablespoon Old Bay seasoning
1 stick butter, softened
1 pound crab meat
1 cup cheese (cheddar or Monterey)
Pinch paprika

Mix cream cheese, sherry, Old Bay and butter. Heat over medium heat. Put 1 pound crab meat in a greased casserole dish. Top with 1 cup grated cheese, sprinkle paprika over the top.
Serve hot with toasted points or crackers.

— Courtesy of Cheryl Ruff, member of Washington Square United Methodist Church in Hagerstown. For more information about the church, call 301-739-2653.

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