To make a crab-meat cream-cheese dip, mix 8 ounces of cream cheese with 6 ounces of crab meat, spread the mixture in a 9-inch pie pan, cover it with 12 ounces of seafood cocktail sauce, and garnish with fresh parsley. Refrigerate the dip for one hour before serving.
To make a hot crab-meat cream-cheese dip, combine an 8-ounce package of sour cream, two 8-ounce packages of cream cheese, 1/4 cup mayonnaise, 1 tablespoon Worcestershire sauce and 1 tablespoon lemon juice. Add 1 teaspoon dry mustard and 1/4 teaspoon garlic salt. Stir this mixture until it is well blended, and fold in 1 pound fresh crab meat, drained and picked. Spread the mixture into an 11 x 7-inch baking dish, sprinkle it with 1 cup cheddar cheese, and bake at 350 degrees F for 30 minutes. Garnish with chopped parsley, if desired.
A recipe for microwave crab-meat cream-cheese dip features white wine and slivered almonds. Cook 8 ounces cream cheese in a microwave oven for two minutes, on 70-percent power. Mix the cream cheese with 1/2 cup mayonnaise, 1 small diced onion, 1 tablespoon dry parsley, 8 ounces shredded "Sea Legs" and 2 tablespoons white wine. Add 1/2 cup slivered almonds, 1 tablespoon horseradish and 1 teaspoon Worcestershire sauce. Microwave on 70-percent power for four to five minutes, stirring halfway through the process.