1 (16 ounce) package crabmeat
1 cup mayonnaise
1 tablespoon dried minced onion
1 tablespoon prepared horseradish
1/2 teaspoon salt
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon lemon zest
1 (4 ounce) package cream cheese, softened
1/2 cup shredded Cheddar cheese
2 tablespoons minced onion
1 (8 ounce) container sour cream
2 tablespoons chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
Crumble crabmeat into a large bowl. Mix mayonnaise, onion, horseradish, salt, lemon juice and Worcestershire sauce. Mix thoroughly and pour mixture into a 9x13 inch baking dish. Cover and refrigerate for at least 2 hours.
Prepare the crab salad by whisking together cream cheese, Cheddar cheese and onion.
Dip cream cheese into crab mixture. Sprinkle cream cheese mixture over crab salad. Top with cream cheese mixture. Garnish with parsley.
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