Bill Rice’s Crab Dip

Makes about 4 cups.

Remove any cartilage from the crabmeat.

In large bowl, mix cream cheese, sour cream, mayo, lemon juice, Worcestershire sauce and dry mustard until smooth. Add enough milk to make mixture creamy. Stir in 3 tablespoons of the grated cheese.

Fold crabmeat into cream cheese mixture. (Do not over stir mixture as crabmeat will break down.) Pour into 1-quart casserole. Top with remaining cheese and sprinkle with paprika. Bake at 325° for about 30 minutes or until bubbly and slightly brown on top. Serve warm with crackers.