(celebrating annual) Hot Crab Dip (Day)

I'm done searching my computer for this damn recipe - I only make it once a year, on Super Bowl Sunday, with any leftover crab I froze from our Annual Christmas Eve Crab-fest. We are fortunate that Dungeness crab season runs November to March in our area, so I'm not sure why I only make this once a year?* (see next paragraph) I think it would make a great crab enchilada filling with a green chile sauce. 

*Don't be frightened by the recipe - this is dip is ridiculously rich, so make sure you are prepared for the fat-bomb that follows. 
Boom.

HOT CRAB DIP

This recipe can be scaled to make an infinite amount, which is good news because that's how much you will want to eat.  

4 ounces cream cheese, softened

1/2 cup Hellmann's® or Best Foods® Real Mayonnaise

1/4 cup finely chopped onion

1 tbsp. lemon juice

1/2 tsp. hot pepper sauce, I prefer Frank's

1/2 tsp. seafood seasoning or seasoned salt

6 ounces fresh lump crab, drained

Preheat oven to 350°.

In medium bowl, combine all ingredients except crab and beat with a stand mixer or by hand until smooth. Gently stir in crab., and sprinkle with some homemade Emeril's seasoning (you can Google that). Spread gently into a greased shallow baking dish. I like a thin layer of dip so there is lots of crusty top for everyone. 

Bake 30 minutes or until heated through and bubbly, and hopefully a little toasty on top. 

Serve with your favorite dippers. Ours include regular flavor Doritos.