Instructions

• Place 8 ounces room-temperature cream cheese, 1/2 cup mayonnaise, and 1/2 cup sour cream in a large bowl. Beat with a hand mixer on medium speed until the mixture is smooth and homogeneous, scraping down the sides of the bowl as needed.
• Add 1 thinly sliced green onion (about 1 1/2 tablespoons), 1 tablespoon fresh lemon juice, 2 teaspoons Cajun seasoning, 1/2–1 teaspoon hot sauce (start with 1/2 teaspoon), and 1 teaspoon Worcestershire sauce. Mix on low speed or stir with a spatula until evenly combined.
• Drain the 12 ounces well-drained canned lump crab meat thoroughly and blot with paper towels to remove excess liquid. Add the crab to the bowl and gently fold it into the mixture until just combined, keeping some lumps of crab intact.
• Taste the dip and adjust seasoning as desired—add more Cajun seasoning or hot sauce to your preference.
• Transfer the dip to a serving bowl and serve with your choice of crackers.