OUTBACK STEAKHOUSE CORAL REEF CRAB DIP - COPYCAT RECIPE

FOR THE CREAM CHEESE MIXTURE:
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
3 tablespoons Old Bay Seasoning
2 tablespoons mayonnaise
1 tablespoon lemon juice
2 teaspoons prepared mustard
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
2 dashes Tabasco sauce
ADDITIONAL INGREDIENTS:
2 cups shredded gouda cheese (plus additional for topping) (the Outback menu lists smoked gouda)
1/2 cup shredded parmesan cheese (plus additional for topping)
1 lb crabmeat, cleaned and rinsed
1 (8 ounce) can corn, well drained
1/2 cup chopped roasted red bell peppers
honey wheat toast rounds (for serving)
lemon wedges (for serving)

In large bowl, mix together all ingredients for the cream cheese mixture.

Fold in shredded cheeses then gently fold in crab meat, corn and peppers. May be refrigerated or frozen for later use at this point.

TO SERVE:
Heat in microwave or regular oven, stir when warm. Top with additional shredded cheese and heat a short while more for a crusty top. Serve with honey wheat toast rounds and lemon wedges.

Servings: 8
Adapted from source: Online/Unknown

---

CORAL REEF CRAB DIP - MENU DESCRIPTION
Source: Outback Steakhouse

Coral Beef Crab Dip sweet pacific rim crabmeat with a combination of smoked gouda and parmesan cheeses, corn and red peppers. baked until bubbly and golden, served with honey-wheat toasts