This delicious hot crab dip recipe came from my mother’s 1978 Junior League of Jackson, MS Cookbook (and no, no one in my family ever has had or ever will have enough wealth, clout, and class to be in the Junior League. We’re still good enough to buy their cookbooks though. ;))
Hot Crab Dip
8oz Velveeta Cheese
1 stick butter
1 6oz can crab meat
1 1/2T sherry or substitute (I used the syrup from a can of pears. See above comment about “class.”)
1/2T Worcestershire sauce
Tabasco or favorite hot sauce to taste
*Check the labels on the Worcestershire sauce and hot sauce to easily make this hot crab dip gluten free!
Serve the crab dip warm, but not piping hot. Allowing the hot crab dip to cool a little before serving will create a thicker texture more conducive to dipping. Serve with tortilla chips, Fritos, or as a fondue!