Recently, Gary LeBlanc was a guest on a morning TV show to share the vision of Mercy Chefs and to offer his Hot Crab Dip recipe. (Photos courtesy of WTKR.)

Watch the segment here.

Ingredients and instructions:

1 8oz package of cream cheese
Juice of 1/2 a lemon
1 teaspoon Worchester Sauce
1/2 teaspoon Cajun Spice
1/2 teaspoon parsley
1 clove garlic
1/4 teaspoon brown mustard
3 drops hot sauce
Splash of white wine
1/2 cup of mayonnaise
Pound of crabmeat )I prefer lump but special or backfin will also work; be sure to pick out shell)

Melt cream cheese on top of double boiler. Add other ingredients until well blended. Save the crab for last and add tenderly careful not to crush the lumps. Serve in a warming dish or bowl and sprinkle top with Parmesan cheese and green onions.

Serve with crackers or toasted French bread with Cajun spice sprinkled on top or for a low carb option, fresh vegetables.