This mix of crabmeat, fresh herbs, lemon and a touch of heat is broiled until golden, bubbly and perfect for scooping with chips, crackers or toasted baguette. 

Cream cheese, mayonnaise, lemon and crab certainly add up to a winner of a starter here. The only question is really what one serves as the vehicle for the crab dip; crinkle cut potato chips, crackers, toasted baguette or tortilla chips? All work so well that I don't even have a favorite. 

Serves 4

1/2 cup mayonnaise

1/2 up cream cheese, softened to room temperature

4 green onions, sliced

1 jalapeño, seeded and finely diced

2 tsp Worcestershire sauce

Juice and zest of 1 lemon

2 tsp hot sauce

½ tsp granulated garlic

8 sprigs fresh thyme, leaves chopped, or a pinch of dried thyme

Salt and pepper to taste, or season with crab boil seasoning

2 cups picked crabmeat

1 ½ cups shredded cheddar or pepper jack cheese

Preheat the broiler to high.

In a medium bowl, combine the mayonnaise, cream cheese, green onion, jalapeño, Worcestershire, lemon, hot sauce, garlic and thyme. Mix well and season with salt and pepper or crab boil seasoning.

Add the crab and half the cheese and gently fold in. Top with the remaining cheese. Place in a medium heatproof baking or gratin dish and broil for 5-7 minutes, or until golden and very hot throughout. Serve immediately with toasted baguette, crinkle-cut potato chips, crackers or tortilla chips.