HOT CRAB DIP
6 tablespoons mayonnaise
3 tablespoons Creole mustard
1 tablespoon horseradish cream
2 teaspoons Old Bay seasoning
1/4 cup minced celery
1/4 cup minced onion
Tabasco sauce, to taste
1 pound fresh crabmeat
1 cup coarsely crumbled cornbread
Heat oven to 400°F
Combine the mayonnaise, mustard, horseradish cream, Old Bay seasoning, celery, and onions until well mixed.
Season with salt and Tabasco sauce.
Add the crab and mix until well incorporated.
Place the crab mixture in a 3-cup ovenproof dish and top with the crumbled cornbread.
Bake in oven until golden brown, about 15 minutes. Serve immediately with toasts or celery sticks.