2 cans sm. shrimp
8 oz. cream cheese
1/2 c. mayonnaise
1/4 c. butter, melted
2 tbsp. lemon juice
Dash of Worcestershire sauce
Grated onion to taste

1 large can or 1 bag frozen small shrimp, cooked, can be used.

Blend all ingredients in mixer; refrigerate 24 hours before serving. Keeps well in refrigerator. Use as spread or dip. Crab can be substituted for shrimp.