The Best Crab Dip

This dense but creamy, flavorful and
splendidly spicy appetizer is a winner.
You can adjust the heat to suit your own tastes.
I like the spice attained by using the amounts of cayenne,
Tabasco sauce and Old Bay Seasoning recommended here.

Ingredients:
1 tablespoon butter
1/4 cup small-diced onions
1/4 teaspoon cayenne pepper, or to taste
7 to 8 drops Tabasco sauce, or to taste
1 tablespoon plus 1 teaspoon Old Bay Seasoning, or to taste
1 pound cream cheese, at room temperature
8 ounces fresh backfin crabmeat (not canned), rinsed and drained well

Directions:
In a medium skillet, melt the butter over medium heat.
Add the onions and saute 3 to 4 minutes
or until soft and just beginning to take on color.
Stir in the cayenne pepper, Tabasco and Old Bay Seasoning.
Add the cream cheese, mashing it down and around
until everything is completely incorporated and well mixed.
Remove from the heat and add the crabmeat;
mix gently but thoroughly.
If you are serving all the dip immediately,
place it in a 1-quart casserole
and bake in a preheated 325-oven 20 minutes
to heat thoroughly and to allow the flavors to develop.
Or bake in 4 (1-cup) oven-proof bowls 20 minutes.
To serve later, cover and refrigerate.
When ready to serve, place the amount you want
to serve in a microwave-safe bowl and microwave until heated through.
If reheating the entire amount, transfer to the top
of a double boiler over hot water and heat,
stirring frequently, until heated through.