A Note from Miss Kay■ Makes 12 to 16 servings
2 tablespoons butter
2 green onions (scallions), finely chopped (about 2 tablespoons)
1/4 cup finely chopped red bell pepper
8 ounces cream cheese
1 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1 teaspoon hot sauce, or to taste
2 teaspoons Old Bay seasoning, plus more for sprinkling
2 tablespoons finely chopped flat-leaf parsley
12 ounces lump crabmeat, picked through for bits of shell
1 to 4 tablespoons heavy cream, as needed
Toasted baguette slices or good crackers, for serving
1. In a large saucepan, melt the butter over medium-high heat. Add the green onions and bell pepper and cook, stirring often, until tender, about 5 minutes.
2. Add the cream cheese, mayonnaise, mustard, Worcestershire sauce, salt, pepper, hot sauce, Old Bay, and parsley and mix well. Cook over medium-low heat until heated through.
3. Fold in the crabmeat. If the mixture is too thick, stir in heavy cream as needed. Season with more salt and pepper to taste.
4. Sprinkle with Old Bay and serve warm with baguette slices or crackers.
A Note from Miss Kay
A small slow cooker is a nice way to keep this warm during a party. Be sure to buy chilled crab from the seafood department in your store. It is usually packaged in plastic containers. Canned crab on the grocery aisle isn’t a good choice for this recipe.