Warm Crabmeat Dip Sublime (And Ridiculous)

Sublime, because you MUST use the most expensive jumbo lump crabmeat. Ridiculous, because it's embarrassingly easy to throw together! If you have leftovers (although you probably won't, trust me) you can butter and toast an English muffin, poach an egg and plop on top of it, then spoon this on top for your own little private brunch treat with a glass of bubbly Spanish cava!

• Ready In: 15 mins
• Serves: 8
• Yields: 8

Ingredients

• 1  lb  crabmeat, jumbo lump variety
• 1  lb  velveeta mildly  mexican cheese, cut into cubes
• 1⁄4 cup butter
• 6  scallions, chopped
• 1⁄4 cup sweet sherry
• 1  dash Worcestershire sauce

Directions

1. Melt butter in skillet and saute' chopped scallions.
2. Deglaze pan with sherry, cook for another minute or so.
3. Turn off heat, and add cheese. Stir until melted. Add Worcestershire.
4. Fold in crabmeat gently, careful not to break up lumps too much.
5. Serve with scoop-style corn chips, or crostini.