Joyce Thomas' Hot Crab Fondue - cooking recipe

Ingredients

1 lb. crabmeat
2 (8 oz.) pkg. cream cheese
1/2 pt. sour cream
4 Tbsp. mayonnaise
juice from 1/2 lemon
1 Tbsp. Worcestershire sauce
1 tsp. mustard
3 shakes garlic powder
3/4 c. grated medium-mild Cheddar cheese
dash of paprika
1/2 tsp. Old Bay

Preparation

Mix all together very well except crabmeat and 1/4 of the cheese.
Layer 1/3 of the filling, 1/2 of the crabmeat (trying not to break the lumps), 1/3 of the filling, 1/2 of the crabmeat, ending with the final 1/3 of the filling.
Sprinkle on the reserved cheese and bake at 325\u00b0 for 30 to 40 minutes.