Louisiana Hot Crab Dip

LOUISIANA HOT CRAB DIP

1/2 lb. jumbo lump crabmeat, free of shells       
1 (8 oz.) pkg. cream cheese
1/2 cup mayonnaise
1/4 cup grated Parmesan
3 Tbsp. minced green onions (white and green parts)
2 large garlic cloves, minced
2 tsp. Worcestershire sauce
2 Tbsp. fresh lemon juice
1 tsp. hot sauce
1/2 tsp. Old Bay seasoning
Salt and pepper to taste

Preheat oven to 325 degrees.  Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.  Serve hot, with hot sauce on the side for those who like it spicy.  Makes about 1 1/2 cups.