Cheesy Baked Crab Dip

From Taste of the South magazine.

• Ready In: 55 mins
• Serves: 12-15

Ingredients

• 2  cups  shredded monterey jack cheese
• 1 (8 ounce) package cream cheese, softened
• 1  cup sour cream
• 1⁄2 cup mayonnaise
• 1⁄4 cup  minced red bell pepper
• 1⁄4 cup  minced green onion
• 2  tablespoons  chopped fresh parsley
• 2  tablespoons fresh lemon juice
• 1 1⁄2 teaspoons  Old Bay Seasoning
• 1⁄4 teaspoon  ground red pepper
• 2 (8 ounce) containers lump crabmeat, picked
• 1⁄4 cup  freshly grated parmesan cheese
•  toasted french  bread rounds or   cracker

Directions

1. Preheat oven to 350*.
2. In a large bowl, combine Monterey Jack cheese, sour cream, mayonnaise, bell pepper, green onion, parsley, lemon juice, Old Bay seasoning and ground red pepper. Gently fold crabmeat into cheese mixture.
3. Spoon mixture into a 1 1/2 quart casserole.
4. Sprinkle Parmesan cheese on top of crab mixture.
5. Bake for 30 to 35 minutes or until bubbly.
6. Serve hot with toasted French rounds or crackers.