Hot Crab Dip à la Gloria

• Equal parts of crabmeat and Philadelphia cream cheese
• Louisiana hot sauce
• Lime Juice
• Chopped pecans
• Salt

Go through the crabmeat with your hands in a colander to get the shells out. After cheese is at room temperature, combine all ingredients in a bowl. Add salt and Louisiana hot sauce to taste. Serve hot in a chafing dish. Use amount of pecans that you like—but not too many, though.