John’s Island Crab Dip

Makes 4 cups

1 pound backfin crabmeat, well drained
2 teaspoons horseradish
1/3 cup small capers, drained
¾ teaspoon lemon zest
Dash of Tabasco sauce
2 cups mayonnaise
¾ cup shredded sharp Cheddar cheese
Assorted crackers

Combine crabmeat, horseradish, capers, zest, Tabasco and mayonnaise. Spread
mixture into a greased 1 quart casserole dish. Sprinkle cheese on top. Bake at 350
degrees until bubbly. Serve hot with crackers.