Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper.

Garnish the hot crab dip with the reserved scallion greens and let cool for 10 minutes. Cut the remaining lemon half into wedges. Serve the crab stick crackers with the dip and lemon wedges and enjoy.

In a large mixing bowl with a hand mixer, whip the cream cheese and mayonnaise together until there are no lumps and the mixture is smooth. Add the mustard, salt, wine, seafood seasoning, pepper ...

Preheat oven to 400 degrees F. Combine the first 5 ingredients in a large bowl. Mix on medium speed using a hand mixer until blended.

Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a skillet over medium-high heat. Add the shallot and cook until softened, about 1 minute.

Preheat the oven to 350 degrees F. Coat a 24-count mini muffin tin with nonstick cooking spray. Press one wonton wrapper into each well of the muffin tin.

Preheat the oven to 400 degrees F. In a large bowl, mix together the cream cheese, mayonnaise, sour cream and heavy cream until smooth.

Deselect All. Two 8-ounce packages cream cheese, at room temperature. 1/3 cup milk. 1 pound fresh lump or jumbo lump crabmeat. One 8-ounce can whole water chestnuts, drained and chopped