I doubt there’s a pantry in the South without a can of Old Bay Seasoning in it.  I use it in a lot of dishes other than steamed shrimp: as a salt substitute in my tuna salad, and in place of salt and paprika on grilled or broiled chicken.  In this dip, it adds just the right amount of its signature flavor.

1 1/2 C shredded cheddar (6 oz. by weight)
3/4 C good mayonnaise, such as Hellmanns
1 1 /2 tsp Old Bay Seasoning
1 tsp Worcestershire sauce
1/4 tsp dry mustard
1 lb. fresh lump crabmeat, picked over carefully to remove cartilage
assorted crackers for serving

• In a medium bowl, combine 3/4 of the cheese, the mayonnaise, Old Bay Seasoning, Worcestershire sauce, and mustard.  Fold in the crabmeat.  Spoon the mixture into a 1-quart casserole.  Sprinkle with the remaining cheese and a little additional Old Bay.
• Bake in a 350 oven for 12 to 15 minutes or until mixture begins to bubble around the edges. Serve with crackers or pita chips or bagel chips.

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