Baked Crab Dip Recipe

• 6 tablespoons mayonnaise
• 3 tablespoons Creole mustard
• 1 tablespoon horseradish cream
• 2 teaspoons Old Bay Seasoning
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped onion
• Kosher salt, to taste
• Tabasco sauce, to taste
• 1 pound fresh crabmeat
• 1 cup coarsely crumbled cornbread (recipe link in intro)
• Toasts or celery sticks, for serving

1. Heat the oven to 400 degrees F and arrange a rack in the middle.
2. Place the mayonnaise, mustard, horseradish cream, Old Bay, celery, and onion in a small bowl and mix until well combined.
3. Season with salt and Tabasco sauce, add the crab, and mix until well incorporated.
4. Place the crab mixture in a 3-cup ovenproof dish and top with the crumbled cornbread.
5. Bake in the oven until golden brown, about 15 minutes.
6. Serve immediately with toasts or celery sticks.

mayonnaise, creole mustard, horseradish cream, bay seasoning, celery, onion, kosher salt, tabasco sauce, fresh crabmeat, celery

Taken from www.chowhound.com/recipes/hot-crab-dip-10721 (may not work)