Prep 15 mins
Cook 30 mins
Modified from a recipe found on the back of a dry soup mix box.
- 53.29 g dry vegetable soup mix
- 453.59 g sour cream
- 184.27 g crabmeat or 236.59 ml frozen crabmeat, thawed
- 226.79 g cream cheese, softened
- 118.29 ml grated parmesan cheese
- 14.79 ml kraft wasabi-horseradish mayonnaise
- 4.92 ml lemon juice
- 0.59 ml Old Bay Seasoning
- Preheat oven to 325 degrees.
- Combine all the ingredients in a 1-quart casserole dish.
- Bake uncovered for 30 minutes till heated through.
- Serve with your favorite dipper.