I really like to maximize an expensive ingredient like crab and dip a smart and tasty way to do just that. Buy really great quality crab meat so it is front and center in the dish.
1 tablespoon unsalted butter
4 scallions (green and white parts), thinly sliced
2 large cloves garlic, minced
8 ounces cream cheese at room temperature
1/2 cup mayonnaise
1 tablespoon Worcestershire sauce
2 teaspoons Tabasco
1/2 teaspoon cayenne pepper
10 ounces cooked fresh crab meat, picked free of any shells
1 large lemon, cut into wedges
1 sleeve butter crackers (35 to 40 crackers)
1. Preheat the oven to 350 F.
2. In a small sauté pan set over medium heat, melt the butter and then add the scallions and garlic along with a pinch of salt. Add a splash of water and cook, stirring occasionally, until the scallions and garlic become tender without becoming overly brown, 3-5 minutes. When the water is cooked out and the scallions are translucent, remove the pan from the heat and set it aside to cool.
3. In a large bowl, whisk together the cream cheese, mayonnaise, Worcestershire, Tabasco, cayenne and a pinch of salt until smooth. Put the crabmeat in a medium bowl and season it with a pinch of salt and a little lemon juice; then gently stir the crabmeat into the dip. Spoon the dip into a 1-quart (4-cup) baking dish.
4. Place the baking dish in the oven and bake until the dip is warmed through, 20-25 minutes. Squeeze the remaining lemon wedges over the top and serve warm, with the crackers alongside.