Position a rack in the center of the oven and
preheat to 350° F. Lightly butter a 1-quart round baking dish.
Drain the salsa in a wire sieve to remove excess liquid. Place the
drained salsa in a bowl and add the cream cheese, mayonnaise, and
Worcestershire sauce. Using a rubber spatula, work the ingredients
until combined. Stir in the crab meat. Season with the hot pepper
sauce. Transfer to the baking dish. (The dip can be prepared up to
8 hours ahead, covered tightly with plastic wrap and refrigerated.)
Sprinkle the bread crumbs over the dip. Bake until the dip is bubbling,
about 30 minutes. Serve hot, with the tortilla chips and vegetables.
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