Heat the oven to 400°F and arrange a rack in the middle. Place the mayonnaise, mustard, horseradish cream, Old Bay, celery, and onion in a small bowl and mix until well combined. Season with salt and Tabasco sauce, add the crab, and mix until well incorporated.
Place the crab mixture in a 3-cup ovenproof dish and top with the crumbled cornbread. Bake in the oven until golden brown, about 15 minutes. Serve immediately with toasts or celery sticks.
Beverage pairing:Hugues Beaulieu Picpoul de Pinet, France. With the crab and mayo, this dish has some richness that will be balanced nicely by this wine’s racy acidity. Its bright citrus and minerality is like squeezing a lemon on the shellfish.