1 c. mayonnaise
1/2 c. sour cream
1 tbsp. parsley, chopped
1 (6 1/2 oz.) can crabmeat
1 tbsp. sherry
1 tsp. lemon juice
Salt and pepper, to taste
1 can water chestnuts, chopped (optional per Sue Morris)

Mix all ingredients together. Chill at least 2 hours. Serve as a dip or make canapes on party rye bread or toasted bread. Makes about 2 cups. Frozen, thawed crab may also be used. When using in cream puffs, add 1/2 cup finely chopped celery and 1/4 cup finely chopped onion.