1 med. onion, chopped
1/2 bunch celery, finely chopped
2 cloves garlic, minced
1/2 c. unsalted butter
1 sm. jar pimento, chopped
1 lb. crabmeat
3 oz. cream cheese
2 c. sour cream
1/4 tsp. each: oregano, Worcestershire sauce, red pepper, paprika, curry powder and marjoram

Saute onion, celery and garlic in butter. Add drained pimento and crabmeat. Place cream cheese, sour cream and seasoning in blender and whip until mixed. Add Cheddar and heat over low flame until cheese has melted. Place in warmed chafing dish and serve with large corn chips. Makes 4 cups.