Hot Crab Dip
Source: Woman's Day
8 oz light cream cheese (Neufchatel), softened
1/2 cup mayonnaise
juice of one lemon
1/4 tsp hot pepper sauce
3 scallions, minced
12 oz lump crabmeat (2 cups)
1/2 tsp each salt and fresh groung pepper
2-3 T fresh grated parmesan
Dippers: sliced french bread or bagel chips
With a wooden spoon, mix cream cheese and mayonnaise until light and fluffy. Stir in lemon juice, pepper sauce and scallions; fold in crabmeat, salt and pepper. Spread in 3 cup baking dish, sprinkle with cheese.
Bake at 400 for 15-20 minutes until bubbly and top is golden. Serve hot or warm with dippers.