Crab Dip

Ingredients

• Béchamel Sauce
• 1 cup (4 ounces) shredded Comté cheese
• 1/4 cup (1 ounce) grated Pecorino Romano cheese
• 2 tablespoons Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons seafood seasoning
• 1 teaspoon chopped fresh flat-leaf parsley leaves
• 1 teaspoon hot sauce
• 1 pound jumbo lump crab, drained and picked
• 1 teaspoon chopped fresh chives
• Flatbread crackers

Preparation

1. 1. Preheat oven to 325°. Combine first 8 ingredients in a large bowl; gently fold in crab. Spoon mixture into a lightly greased 2-quart baking dish.
2. 2. Bake 30 to 40 minutes or until golden brown and bubbly. Sprinkle with chives, and serve with flatbread crackers.