1 (1 lb.) can fresh backfin lump crabmeat
2 (8 oz.) pkgs. cream cheese
1/2 c. butter
1/2 c. half and half
1-2 tbsp. grated onion
1 tsp. Worcestershire sauce
1 tbsp. lemon juice
1/8 tsp. Tabasco sauce
1/2 tsp. salt

Melt cream cheese, butter, half and half in top of double boiler. Combine until smooth. Add seasonings. Fold in crabmeat and transfer to chafing dish. Serve with Ritz crackers or plain rounds of melba toast.