Cookbook:Crab Dip

| Southern U.S. cuisine | Seafood recipes

Ingredients

 * 1 cup (7½ ounces / 200 g) crab meat
 * 1 cup mayonnaise
 * ½ cup sour cream
 * 1 teaspoon lemon juice
 * 3 teaspoons dry sherry
 * Salt to taste
 * Freshly-ground pepper to taste

Procedure

 * 1) Drain, rinse, and pick over crab meat to remove any bits of shell and cartilage.
 * 2) Combine all ingredients, blending well.
 * 3) Refrigerate until ready to serve.

Notes, tips, and variations

 * Serve before dinner with chips and crackers.
 * For color and variety, mixed nuts and colorful vegetables can be laid out.