Hot Crab Salsa Dip

- 1 cup chunky tomato salsa
- Two 8-ounce packages cream cheese
- ½ cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 pound fresh lump crabmeat, picked over to remove shells and cartilage, and flaked
- Hot red pepper sauce to taste
- 1/3 cup fresh bread crumbs, preferably from day-old
- French or Italian bread
- Tortilla chips and assorted fresh vegetables, for serving
Instructions:
This recipe makes a large amount, but
it always disappears. If your appetizer menu is long, the recipe is easily halved. It’s a natural for tortilla chips, but try it with fresh crudités like broccoli, cauliflower, sweet red pepper strips, and cherry tomatoes.
- Position a rack in the center of the oven and preheat the oven to 350°F.
- 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 crabmeat. Season with the hot pepper sauce. Transfer to a round 1-quart 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.