1 (6 1/2 oz.) can crabmeat
2 c. sour cream
1 tbsp. grated onion
Salt & pepper to taste
1/4 c. mayonnaise
1 tbsp. capers
1 tbsp. lemon juice

Drain and flake crabmeat. Combine all ingredients. Chill. Serve as dip for crackers, toast, pretzels, cauliflower or celery sticks.