Hot Crab Salsa Dip (C3)

1 package (8 oz) lowfat cream cheese, at room temperature
1 cup lowfat mayonnaise
1 cup chunky tomato salsa
1 tsp Worcestershire sauce
1 lb fresh crabmeat, picked over to remove cartilege and flaked
Hot red pepper sauce
1/3 cup fresh bread crumbs, preferably from day old French or Italian bread

Position a rack in the center of the oven and preheat the oven to 350.  Lightly spray a 1-quart round baking dish.

With a rubber spatula, mash the cream cheese, mayonnaise, salsa and Worcestershire sauce in a bowl until combined.  Stir in the crabmeat and season with hot pepper sauce.

Spread in the baking dish.

Sprinkle the bread crumbs over the dip and bake until the dip is bubbling, usually about 30 minutes or more.

Serve Hot