Hot Crab Dip - cooking recipe

Ingredients

1 lb. backfin crabmeat
2 (8 oz.) pkg. Philadelphia cream cheese (room temperature)
1/4 lb. butter
1/2 c. horseradish (fresh is best, if not, make sure bottled horseradish has not been opened)
salt and pepper to taste
2 dashes Tabasco sauce
2 dashes Worcestershire sauce

Preparation

Remove cartilage from crabmeat.
Mix all ingredients together. Place in round baking dish.
Sprinkle bread crumbs on top.
Bake in a 350\u00b0 oven until brown and bubbly, usually 1/2 hour.