2 c. mayonnaise
1 tsp. Worcestershire sauce
1 tbsp. prepared horseradish
1 tsp. grated lemon rind
1/2 tsp. garlic powder
2 dashes of hot sauce
1 lb. fresh crab meat, drained & flaked

Combine first 6 ingredients in a saucepan. Gently stir in fresh crab meat. Stir gently over low heat until mixture is hot. (Do not boil.) Pour hot crab meat mixture into a chafing dish. Serve with melba toast. Yield: 3 1/2 cups.

NOTE: To prepare this appetizer ahead, stir ingredients together, cover and chill up to one day. Heat mixture just before serving.