8 ounces cream cheese
1 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon Old Bay Seafood seasoning
1 pound fresh lump crabmeat -- drained
Cook cream cheese in a heavy saucepan over low heat, stirring constantly, until cheese melts. Stir in mayonnaise and next 3 ingredients. Add crabmeat, and cook over low heat until thoroughly heated. Transfer to a chafing dish and keep warm. Serve with crackers. Yield: 2-3/4 cups (about 8 servings).
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