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Joen's Recipes Dungeness Crab Dip Ingredients (two) eight-ounce packages cream cheese, softened ? (one-half) cup light cream or evaporated milk (you may also use regular milk) 3-4 (three to four) teaspoons lemon juice (three) teaspoons Worcestershire Sauce 1 (one) small clove garlic, minced ? to 1 (one-half to one) pound Dungeness crab dash salt and pepper (optional) Directions Beat the softened cream cheese. Add the cream or milk to the cream cheese. Beat these ingredients until the mixture is smooth. Add lemon juice, Worcestershire Sauce, minced garlic, salt, and pepper. (Use a small garlic clove, since you only want a hint of garlic; it should not overpower the crab.) Cream the mixture until well blended. Stir in the crabmeat. Chill the dip until you are ready to serve it. Prior to serving, add milk or cream to the dip, if it is too thick. Once the consistency is good, place the dip in a bowl. Serve with potato chips, crackers, or vegetables. Notes Dungeness crab is a delicacy in the Pacific Northwest. It is delicious. It has a very mild taste, so it is best not to blend it with anything too strong. I prefer to buy fresh Dungeness crabmeat from my seafood market. If that is not available, I will purchase frozen Dungeness crabmeat. It used to be reasonably priced during the winter months, but that is no longer the case. Thus, I make this dip only once a year for a special occasion. I never use canned crabmeat. Snow crab is relatively new to the market, and I think it is inferior to either Dungeness or Alaska King crab, so I never serve it. Alaska King crab is very sweet and delicious. I have never used it in this dip, however, so I do not know what it would taste like with this change. I have no experience with cooking or using East Coast crabs. Go back to recipes