12 oz. cream cheese, room temperature
6 tbsp. mayonnaise
2 tsp. chili sauce
2 tsp. Worcestershire sauce
1/4 tsp. cayenne pepper, optional
6-12 oz. crabmeat, pasteurized or frozen, drained & picked clean of shell

Beat together cream cheese and mayonnaise. Blend in chili sauce, Worcestershire and cayenne. Fold crab meat into cheese mixture. Adjust seasonings to taste. Cover and refrigerate until chilled. Can be made 1 day ahead and kept refrigerated. Serve as a dip with crudites a spread for crackers or toast.