Make-Ahead: The dip can be prepared up to 8 hours ahead, covered tightly with plastic wrap and refrigerated. Top with the bread crumbs and bake just before serving.

Here's another update of an old favorite that my guests can't get enough of. This recipe makes a large amount, but it always disappears. If your appetizer menu is long, the recipe is easily halved. It's a natural for tortilla chips, but try it with fresh crudités like broccoli, cauliflower, sweet red pepper strips, and cherry tomatoes. There are a number of options to keep the dip warm. I use a mini-slow cooker, but fondue pots or electric warming plates also work. For the best flavor, use fresh crab meat instead of pasteurized or canned.

1 cup chunky tomato salsa
Two 8-ounce packages cream cheese
1/2 cup mayonnaise
1 teaspoon Worcestershire sauce
1 pounds fresh lump crab meat, picked over to remove cartilage, and flaked
Hot red pepper sauce
1/3 cup fresh bread crumbs, preferably from day-old French or Italian bread
Tortilla chips and assorted fresh vegetables

1. Position a rack in the center of the oven and preheat to 350° F. Lightly butter a 1-quart round baking dish.

2. 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.)

3. Sprinkle the bread crumbs over the dip. Bake until the dip is bubbling, about 30 minutes. Serve hot, with the tortilla chips and vegetables.