WFMW: Hot Crab Dip recipe from a favorite restaurant

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This recipe is from the Old Key Lime House, one of my favorite restaurants in my old stomping grounds of Palm Beach County, Florida. It was published recently in the Florida Sun-Sentinel, who described it as a "deliciously flavorful dip with the spicy kick of cayenne." Works for me!

To get you in a happy hour Crab Dip mood, below are pictures of the historic Old Key Lime House. If you are ever in the Lantana, Florida area, check it out. We've spent many a good time watching the sunset on this deck while letting the kids throw pennies in the koi pond in the middle of the restaurant!

Hot Crab Dip

Prep ahead of time so flavors have time to meld.

Ingredients:

• 12 ounces cream cheese (not low fat), at room temperature

• 1/4 to 1/2 teaspoon cayenne pepper, or to taste

• Large pinch fresh-ground white pepper, or to taste
• 2 1/2 tablespoons medium-dry sherry

• 1 1/2 teaspoons Worcestershire sauce

• 8 ounces crab claw meat*

• 2 1/2 tablespoons chopped scallions

In a large mixing bowl, cream the cheese on the low speed of an electric mixer until very smooth. Add the cayenne and white peppers, the sherry and Worcestershire sauce. Blend well with the mixer on medium speed, scraping down the side of the bowl as needed. Add the crab meat and scallions; mix well with a spoon.

Cover and refrigerate at least 4 hours. Transfer to a microwave-safe serving bowl and heat thoroughly in microwave before serving. Makes about 2 1/3 cups.

*We used the Phillips brand of Pasteurized Claw Crab meat available in the refrigerator section of the seafood department in most supermarkets.

Enjoy with some tri-color tortilla chips and Coronas. It's 5 o'clock somewhere!