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Steve’s Hot Crab Dip

1 pound (16 ounces) Maryland backfin or jumbo lump crabmeat
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1-1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 tablespoon milk
1/4 cup cheddar cheese, grated
Pinch garlic salt
Paprika, for garnish

Carefully pick through crabmeat, removing any shell pieces. In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of grated cheese. Fold crabmeat into cream cheese mixture.