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Hot Crab Dip #2

• 8 oz. cream cheese
• 1 cup mayonnaise
• 2 Tablespoon lemon juice
• 1 Tablespoon Worchestershire sauce
• 1/4 teaspoon Old Bay Seafood seasoning
• 1 lb. fresh lump crabmeat, drained

Instructions:
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