2 c. mayonnaise
2 tbsp. capers
1 tbsp. horseradish
1 tsp. lemon rind
1 tsp. Worcestershire sauce
1/2 tsp. garlic powder
2 dashes of hot sauce
1 lb. crabmeat, drained

Combine first 7 ingredients in a saucepan. Gently stir in crabmeat. Stir over low heat until hot. Do not boil. Pour into chafing dish. Serve with melba toast.