Every year we host Thanksgiving at our house.  When it comes to Thanksgiving there is a lot going on at once in the kitchen and guests will usually start ariiving as you are doing the finishing touches on your dinner. Personally I don't really like it when people come in to my kitchen as I am finishing everything off, they distract me and I need to have everything timed out just perfectly.  So I like place a couple of appetizers out on the dining room table and i encourage my husband to encourage the guests to gather in there and enjoy some appetizers as I finish cooking. Since it is Thanksgiving I feel like the appetizers need to have a bit of a special touch.  Nothing says special to me like crab meat.  I put most the ingredients for this together ahead of time and then just add a couple of things and pop it in to the oven about 30 minutes for guests arrive.
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  Since I cook my turkey in a roaster and I have double ovens I am able to do this on Thanksgiving, but this dip might have to wait for New Years eve in households where the oven is already full on Thanksgiving. This is also a great dip for New Years Eve or for any party for that matter.

Warm Salsa and Crab Dip

1 Cup Premade jarred salsa the chunkier the better.  Drain off most of the juice

2 8 oz packages of cream cheese.  Set them out a couple of hours ahead of time and get them to room temperature

1/2 cup mayonaise

1 teaspoon steak sauce

1/2 teaspoon dijon mustard

1 pound fresh lump crabmeat.  Check it before using to make sure all the shells and cartilage have been removed. 

a couple of dashes of Hot pepper sauce (not tobasco unless you want that distinct taste)

1/3 cup of Italian Seasoned Bread crumbs

If you are making and serving it right away preheat oven to 350.

Spray a 1 quart baking dish with non stick cooking spray. 

Take your drained salsa and place it in to a mixing bowl and add in the cream cheese and mayonaise, and steak sauce.  Stir the ingredients kind of pushing in with the fork after each turn to mesh the ingredients together.  With your fingers shred up your crab meat as well as you can.  Then stir it in to the bowl with the other ingredients.  Place a dash or two of hot sauce in the mixture and stir.  Give it a tate, then decide if you would like to add a little more or not.  Don't add more than a dash before retasting, you don't want to accidently asdd too much. 

Spead the mixture evenly in your baking dish.  If you are preparing ahead of time cover the dip with plastic wrap and place it in the fridge.  Do not leave for more than 8 hours.  If you are serving right away sprinkle the bread crumbs evenly on the top of the dip and bake in the 350 degree oven for 30 minutes and serve right away.  If you are making it ahead of time wait until you are ready to heat and serve then add your bread crumbs, then bake. 

Let it cool for a few minutes and serve.

This is good served with cracker or tortilla chips.  It is also really good on bagel chips.