8 oz. pkg. cream cheese
1/8 tsp. salt
1/2 tsp. curry powder
1 tbsp. grated onion
2 tbsp. lemon juice
1/2 tbsp. Worcestershire sauce
3/4 c. light sour cream (or, I use 1/2 c. sour cream and 1/4 c. plain yogurt)
2 (7 oz.) cans crab meat, chopped or 2 (6 oz.) pkg. frozen crab meat

Allow cream cheese to reach room temperature. Mash cheese and add remaining ingredients. Mix well; chill. Yields 3 cups.