Ingredients

• 19 oz. cream cheese
• 1 large can crabmeat, drained
• 1/4 to 1/2 cup milk
• 1/2 cup mayonnaise
• 1/2 tsp. garlic powder
• 1/4 tsp. fresh lemon juice
• 1/4 tsp. Worcestershire sauce
• 2 tsp. minced onion
• 2 drops Tabasco

Instructions

Melt cream cheese in a double boiler over medium heat. Stir in remaining ingredients until well blended. Refrigerate one day to blend flavors. Reheat in double boiler or chafing dish and serve on rounds of French bread.