1 lb. fresh "special" crab meat
2 (8 oz.) pkg. of cream cheese
6 tbsp. sherry or white wine
4 tsp. horseradish
6 tbsp. minced onion
2 tsp. Worcestershire sauce
6 to 8 dashes of Tabasco sauce

Soften cream cheese and mix with remaining ingredients. Place in shallow ceramic dish (a ceramic pie plate is perfect) or a 2 quart casserole. Sprinkle with paprika and bake at 350 degrees until bubbly and light brown, about 25 minutes.

Serve with crackers (we use Pepperidge Farm Fish and Butterfly Crackers). Can be made 1 day ahead and refrigerated omitting baking it until you are ready to serve it.