To make southern-style hot crab dip, gather cream cheese, mayonnaise, grated onion, kosher salt and pepper. The recipe also requires garlic powder, Old Bay seasoning, Cajun seasoning, Worcestershire sauce and heavy cream, in addition to crab meat.
Preheat the oven to 375 degrees Fahrenheit, and butter a 1 1/2-quart casserole dish. Place 1 pound of fresh lump crabmeat into a colander to strain. Look through it to ensure there are no shells, and then set it aside. Next, combine two 8-ounce blocks of cream cheese, 1 cup of mayonnaise, 2 tablespoons of grated onion and 1/4 teaspoon of both salt and pepper. Also add a 1/4 teaspoon each of garlic powder, Cajun seasoning, Old Bay and Worcestershire sauce.
Slowly add up to 1/3 cup of heavy cream. Because the dip should have a loose texture, it's fine if you don't use all of the cream. Gently fold the crab meat into the dip mixture, and then spoon all ingredients into the buttered dish. Bake the dip for 20 to 25 minutes, or until it becomes bubbly. The dip should be heated throughout and browned lightly on the top. Serve the warm dip immediately with crackers or toast for the best results.