Patti‘s Crab Dip:
1 pound lump crab meat, picked over
2  8 oz packages cream cheese
1/2 pint sour cream
4 TSPN mayonaise
1/2 TSP lemon juice
1 TSP Old Bay Seasoning
1 TSP dry mustard
Pinch of onion powder
1 cup shredded chedder cheese (2/3 in dip the remaining sprinkle on top of dip.)
Paprika for sprinkling on top of dip

Let cream cheese soften at room temperature. Add all the ingredients except for the crabmeat. Mix well. Gently fold in crabmeat. Bake in a quart casserole at 325 degrees for 30 to 40 minutes. Sprinkle remaining cheese over top of dip. Sprinkle with additional Old Bay and Paprika.
Serve warm with butter crackers.