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Hot Crab Salsa Dip




Source of Recipe


Internet


List of Ingredients




1 cup chunky tomato salsa
Two 8-ounce packages cream cheese
1/2 cup mayonnaise
1 teaspoon Worcestershire sauce
1 pounds fresh lump crab meat, picked over to remove cartilage, and flaked
Hot red pepper sauce
1/3 cup fresh bread crumbs, preferably from day-old French or Italian bread
Tortilla chips and assorted fresh vegetables



Recipe



Position a rack in the center of the oven and preheat to 350° F. Lightly butter a 1-quart round baking dish.

Drain the salsa in a wire sieve to remove excess liquid. Place the drained salsa in a bowl and add the cream cheese, mayonnaise, and Worcestershire sauce. Using a rubber spatula, work the ingredients until combined. Stir in the crab meat. Season with the hot pepper sauce. Transfer to 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, with the tortilla chips and vegetables.