East Coast Crab Roll

• 1 lb jumbo-lump crabmeat
• 8 ounces cream cheese (do not use nonfat)
• 13 cup mayonnaise (do not use nonfat)
• 1 tablespoon Dijon mustard
• 1 medium lemon
• 1 tablespoon Old Bay Seasoning
• 1 teaspoon Worcestershire sauce
• salt & freshly ground black pepper
• 14 ounces thin focaccia bread (11 x 17 inch piece, may substitute 1 similarly sized piece of lavash or pita bread, if using, cut th)
• 1 cup mayonnaise
• 14 cup ketchup
• 2 tablespoons Old Bay Seasoning
• 2 limes

1. Pick over the crabmeat and remove any pieces of shell or cartilage.
2. Heat cream cheese in the microwave, on the defrost setting, for 1 minute, until softened.
3. Whisk together (or use a stand mixer or handheld) the cream cheese, mayonnaise, mustard, 2 tablespoons lemon juice, Old Bay seasoning, and Worcestershire sauce; season with salt and pepper.
4. Gently fold in the crab meat.
5. Trim the bread, horizontally, to a thickness of 1/4 inch to 1/2 inch; spread with the crab mixture, leaving a 1/2 inch margin around the edges.
6. Beginning at the short side, roll up; trim or even up the edges, then cut into 4 equal pieces.
7. Divide among individual serving plates.
8. Make the sauce by combining mayonnaise, ketchup and Old Bay seasoning; squeeze in 2 tablespoons lime juice, and stir.
9. Drizzle sauce over each crab roll.

jumbolump crabmeat, cream cheese, mayonnaise, mustard, lemon, bay seasoning, worcestershire sauce, salt, bread, mayonnaise, ketchup, bay seasoning, limes

Taken from www.food.com/recipe/east-coast-crab-roll-430887 (may not work)