Chafing Dish Crab Dip
16 ounces cream cheese -- softened
1/2 cup butter
1/2 cup half and half
1 tablespoon grated onion
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce -- or to taste
1/2 teaspoon salt
1 pound crab meat, claw or lump -- drained and flaked
crudites, buttery crackers or melba toast
Combine first three ingredients in top of a double-boiler; cook over simmering water, stirring constantly until mixture is smooth. Stir in remaining ingredients except crab.
Remove from heat; fold in crabmeat. Transfer mixture to a chafing dish. Serve with crudites, buttery crackers or melba toast.
Enjoy