1/2 c. sour cream
1/2 c. mayonnaise
1 (3 oz.) cream cheese
1 tsp. Worcestershire sauce
2 tbsp. finely chopped pimento
1/4 tsp. seasoned salt
1 tbsp. lemon juice
3-4 drops hot pepper sauce
1 (6 oz.) can crabmeat, drained
Few dashes chopped parsley

In a medium bowl combine sour cream, mayonnaise, cream cheese (softened), Worcestershire sauce, garlic, seasoned salt, lemon juice and hot pepper sauce until well blended. Stir in crabmeat. Then add parsley and pimento. Refrigerate 3-4 hours before serving. Hollow out sour dough bread or German rye and fill with the mixture. Makes about 2 cups.