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8 ounces lump crabmeat, shredded and picked over for cartilage
8 ounces cream cheese, softened
1/4 cup sour cream
1 tablespoon lemon juice
1 tablespoon prepared horseradish
2 teaspoons dried onion flakes
2–3 teaspoons Pickapeppa Sauce, to taste
2 tablespoons Heinz chili sauce
1/2 teaspoon paprika
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1) Place crab meat in a mixing bowl and set aside. In another bowl or food processor, blend cream cheese, sour cream, lemon juice, horseradish, onion flakes, Pickapeppa Sauce, chili sauce, and paprika until smooth and creamy.
2) Add cheese mixture to crab and mix well.
3) Refrigerate for several hours and serve chilled with crackers.
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