1 (6 oz.) can crabmeat or
1 (16 oz.) pkg. frozen crabmeat
1/2 c. sour cream
1 (3 oz.) cream cheese
1 tbsp. lemon juice
1 tbsp. prepared horseradish
2 tbsp. minced green peppers
1 tbsp. minced pimento

Drain and flake crabmeat and set aside. In a medium saucepan combine sour cream, cream cheese, lemon juice and horseradish, stirring to blend. Add green pepper, pimento and flaked crabmeat. Stir over low heat until bubbly. Serve with slices of French bread and any dipping material. Makes about 2 cups.