Crab dip, Rusty Scupper

Makes: 10-12 servings<P>
    1 1/2 pounds cream cheese<P>
    1 1/2 cups mayonnaise<P>
    2 tablespoons Old Bay<P>
    1 cup Sherry wine<P>
    1 tablespoon Worcestershire sauce<P>
    1 cup shredded cheddar cheese<P>
    1 cup fresh jumbo lump crabmeat<P>
    1 loaf baguette<P>
    Preheat oven to 350 degrees. Blend cream cheese in a Cuisinart or mixer with all ingredients except the cheese, crabmeat and bread. Pour mixture into bowl and fold in crabmeat. Place in 6x10 aluminum pan and top with cheese. Bake for 20 minutes at 350 until golden brown and bubbling and serve with sliced baguette.<P>
    Note: Can be refrigerated and served baked next day and cooked on closed grill.<P>
    Courtesy of Mark Miranda, executive chef at the Rusty Scupper <P>

( Lloyd Fox, Baltimore Sun / September 13, 2011 )

Makes: 10-12 servings

1 1/2 pounds cream cheese

1 1/2 cups mayonnaise

2 tablespoons Old Bay

1 cup Sherry wine

1 tablespoon Worcestershire sauce

1 cup shredded cheddar cheese

1 cup fresh jumbo lump crabmeat

1 loaf baguette

Preheat oven to 350 degrees. Blend cream cheese in a Cuisinart or mixer with all ingredients except the cheese, crabmeat and bread. Pour mixture into bowl and fold in crabmeat. Place in 6x10 aluminum pan and top with cheese. Bake for 20 minutes at 350 until golden brown and bubbling and serve with sliced baguette.

Note: Can be refrigerated and served baked next day and cooked on closed grill.

Courtesy of Mark Miranda, executive chef at the Rusty Scupper

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