Makes 4 cups, or 16 servings Hosting is much easier if you have the right tools for the job. That’s the advice of Connie Crabtree Burritt, chef and director of the culinary arts program at Baltimore, Maryland, Outreach Services, a service organization for homeless people. A chafing dish is one way to keep hot dips hot so you can mingle instead of running around reheating party food. For an updated look, place a piece of clean flat slate rock on a riser and heat from beneath with gel chafing fuel. Set the hot casserole dish on the slate to keep it warm.
3 (8-ounce) packages cream cheese, softened
½ cup mayonnaise
1 tablespoon Dijon-style mustard
Juice of 1 lemon
1 teaspoon Worcestershire sauce
½ teaspoon Tabasco sauce
2 teaspoons Old Bay seasoning, or to taste
1 pound back-fin crabmeat
Crostini, pita chips, or crackers for serving
Preheat the oven to 350 degrees. Combine the cream cheese, mayonnaise, mustard, lemon juice, Worcestershire sauce, Tabasco, and Old Bay, and mix well.
Check the crabmeat for shells. Fold the crabmeat into the cream cheese mixture, taking care not to break up the crab. The dip is best when the crab is still in lumps.
Spoon the dip into a 9-inch square ovenproof serving dish. Bake for 25 to 30 minutes until browned and bubbly. Serve with crostini, pita chips, or crackers.
Makes 4 cups, or 16 servings