Hot Crab Dip
3/4 cup cream cheese
1 cup mayonnaise
15 ounces canned crabmeat, drained
1/2 cup minced onion
2 tablespoons lemon juice
1 teaspoon hot pepper sauce
Preheat oven to 350º F (175º C). Beat cream cheese and mayonnaise until smooth. Stir in the crabmeat, minced onion, lemon juice and Tabasco sauce. Spoon mixture into a small oven-proof dish that has been sprayed with cooking spray. Preheat oven to 350º F (175º C)., for 20 minutes or until the sauce is bubbly. Serve with crackers, potato chips or tortilla chips. You can also use fresh crabmeat in place of the canned crabmeat.
"An excellent appetizer for parties, everyone loves it." This dip prepared by Chef Fred at Rich's/Macy's on 10/02/2004 "The Pat Conroy Show"