HOT CRABMEAT/SEAFOOD DIP

Can be made with just crabmeat or you can add baby clams, shrimp, or even lobster.

2 pkg (8 ounce each) cream cheese, softened
2 containers (8 ounce each) fresh Maine crabmeat*
1/4 lb cocktail shrimp, cooked and peeled (optional)
1 (8 oz) can of baby clams (optional)
2 tbsp mayonnaise (for texture)
a dash of Tabasco sauce
a dash of lemon juice
grated Romano and/or parmesan cheese (approx 1 cup)
paprika

Preheat oven to 350.

In a mixing bowl, beat cream cheese and fold in crabmeat until completely mixed.

Add shrimp and clams (optional) to the crabmeat mixture; stir until blended.

Add mayonnaise, Tabasco, and lemon juice; mix well.

Spread in a baking dish and cover the top with grated cheese (about 1-inch thick). Sprinkle paprika for color on top. Cover dish.

Bake at 350F for about 20 minutes or until top is bubbly and brown. Remove cover the last 10 minutes if necessary for browning. Let cool slightly before serving.

Serve with crackers or bugles. Best served hot with bugles.

*Or use whatever crabmeat is available - the meat from snow crab legs that have been precooked works well.