6 tbsp. butter
1/4 c. chopped onion
1 clove garlic, minced
2 tbsp. chopped fresh parsley
2 (3 oz.) pkgs. cream cheese, cut into cubes
1 to 2 tsp. Worcestershire sauce
1/4 tsp. hot sauce
1/8 tsp. salt
2 (6 oz.) pkgs. frozen crabmeat, thawed, drained, and flaked

Place butter in 2 quart casserole. Microwave at high for 45 seconds or until butter melts. Add onion, garlic, and parsley; cover with heavy duty plastic wrap. Microwave at high for 2 1/2 to 3 1/2 minutes or until onion is tender. Add cream cheese; cover and microwave at high for 1/2 to 1 minute stirring once.

Stir in Worcestershire sauce, hot sauce, and salt; mix well. Gently stir in crabmeat. Microwave at high for 1 1/2 to 2 1/2 minutes or until thoroughly heated. Serve on crackers. Yield: 2 cups. Dip may be made ahead and chilled. Serve hot or cold.