Hot Crab Salsa Dip

This recipe is a natural for tortilla chips but try it with fresh crudités like broccoli and cauliflower florets, sweet red pepper strips and cherry tomatoes. There are a number of options for keeping the dip warm; use a mini slow cooker, fondue pot or electric warming plate.

Ingredients:

1 cup chunky tomato salsa

16 ounces cream cheese, room temperature

½ cup mayonnaise

1 teaspoon Worcestershire sauce

1 pound fresh lump crabmeat, picked over to remove shells and cartilage, then flaked

hot red pepper sauce

1/3 cup fresh bread crumbs

Heat over to 350°F. Lightly butter a round 1 quart baking dish.

Drain the salsa in a sieve to remove excess liquid. Place the drained salsa in a medium bowl and add the cream cheese, mayonnaise and Worcestershire sauce. Using a spatula, gently mix the ingredients until combined. Stir in the crabmeat. Season with the hot pepper sauce to taste.

Spread evenly in the baking dish. (The dip can be prepared up to 8 hours ahead, covered tightly with plastic wrap and refrigerated.)

Sprinkle the bread crumbs over the dip. Bake until the dip is bubbling, about 30 minutes. Serve hot. Makes 12 to 16 servings.

Chef Bev Shaffer * Cooking School Director WAKR Recipe * December 31, 2004

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