Cookbook:Crab Dip

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• 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

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.

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