Maryland Crab Dip Bites

16 oz. cream cheese

8 oz. sour cream

1 tsp. lemon juice

2 cloves garlic, minced

½ onion, finely diced

2 tsp. horseradish

1 tsp. Worcestershire sauce

¼ tsp. Tabasco

Salt & Pepper

1 C. Cheddar cheese, shredded (divided use)

1 lb. crab meat (backfin)

36 mini phyllo cups

2 Tbsp. fresh parsley, finely chopped

Combine all of the ingredients in a standing mixer up to the cheese. Add ½ C. of the cheddar to the mixture, combining well.

Fill either phyllo cups or mushroom caps, depending on which you are using.

Bake at 350 degrees for 12-15 minutes or until bubbly. Top with remaining cheese and bake for 2 more minutes.

Garnish with parsley

Serves 12