Q: The hot crab dip at Village Tavern is the best. Can you obtain the recipe?

CINDY ALLEN, Cumming

Becky Stein/Special (ENLARGE)

Chef Drew Grant is general manager at the Alpharetta Village Tavern. Here, he shows off his crab dip.

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A: When Drew Grant moved to Winston-Salem, N.C., about seven years ago, he asked some of the locals where their favorite places were to eat.

"They said you've got to go to the Village Tavern; it's the best place in town, and the crab dip is absolutely the best," he said. "So I went there specifically to try the crab dip. And I ended up loving it so much and going there so often, I ended up working for them."

Now general manager at the Alpharetta Village Tavern, Grant says the dip is still one of his — and his customers' — favorites.

"I think a lot of it is the quality of ingredients — jumbo lump crab meat and fresh lemon juice," he said. "There's a freshness of flavors and a creamy texture to it. It's just fantastic."

Village Tavern Hot Crab Dip
8 servings

Hands on: 10 minutes
Total time: 25 minutes

This dip is so satisfying, it's practically a meal in itself. You can make your own garlic bread by brushing a split loaf of French bread or a large hoagie roll with 4 tablespoons melted butter mixed with 1 clove minced garlic.

8 ounces cream cheese, room temperature
1 cup sour cream
1 cup plus 2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 pinch garlic salt
1 pound fresh lump crab meat
1 loaf toasted garlic bread, sliced
Lemon wedges, garnish

In a mixing bowl, combine the cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard and garlic salt and mix until smooth. Carefully fold in the crab meat. Cover and chill until ready to serve.

Preheat the oven broiler. Transfer dip to an oven-safe, microwave-safe baking dish or bowl. Microwave on high for 1 to 2 minutes or until heated through. Transfer dish to oven and broil until dip is bubbly and lightly browned on top.

Serve with the garlic toast and a few lemon wedges.

Per serving: 349 calories (percent of calories from fat, 83), 13 grams protein, 2 grams carbohydrates, trace fiber, 33 grams fat (11 grams saturated), 91 milligrams cholesterol, 402 milligrams sodium.