Dear Abby's Crab Dips

Company Crab Dip

6-1/2 oz. can crabmeat, rinsed and drained
1-cup mayonnaise
½ cup dairy sour cream
1 tablespoon chopped parsley
1-tablespoon sherry (not cooking sherry)
1 teaspoon lemon juice
Salt and pepper to taste

In small bowl, combine al ingredients; chill at least 2 hours before serving. Serve with crackers or crisp, raw vegetables.
Makes 2 cups.
TIP: To reduce calories, light or Weight Watchers mayonnaise may be used

St. James’ Crab Dip

2 (8-oz.) pkgs. Cream cheese, softened
6-oz. pkg. Frozen snow crabmeat, thawed
½ cup chili sauce
1 teaspoon Worcestershire sauce

In a small bowl, combine all ingredients. Chill. Serve with your favorite crackers.

Serves: 20.

Wonderful Hot Crab Dip

1 pkg. (8-oz.) cream cheese, softened
1 can (6-oz.) crabmeat, drained
2 tablespoons minced onion
2 tablespoons prepared horseradish (white)
2-tablespoon heavy cream
2 tablespoons dry sherry
1/8-teaspoon salt
Dash cayenne pepper

Preheat oven to 375º F, Combine all ingredients in food processor; process until well blended. Spoon mixture into 1-quart casserole. Bake for 15 minutes.
Transfer to a heated chafing dish and serve with assorted crackers, toasted bread rounds, squares or triangles.
Makes: About 1-1/2 cups

Source: Dear Abby's favorite recipes, by Abigail Van Buren - 1987, 1988.