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1
Place 1/2 the crabmeat in the bowl of a food processor.
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2
Add 1/3 of the cream cheese, hot sauce, Worcestershire, horseradish, mustard, 2/3 of the green onions, salt, and pepper.
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3
Puree, running the processor for about 15 seconds.
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4
Scrape the sides and bottom of the bowl with a rubber spatula, add 1/2 the remaining cream cheese, and puree until well blended, about 15 seconds.
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5
Stop and scrape the bowl again, add the remaining cream cheese, and process until well incorporated.
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6
Adjust seasoning.
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7
Fold in the remaining onions and crabmeat and serve as a dip.
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8
Or, to make canapes, reserve the remaining crabmeat, place the puree in a pastry bag, and pipe it onto crackers or toast points.
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9
Season the reserved crabmeat, and garnish the canapes with the crabmeat and the remaining green onions.
