1. Make cracker crust to line bottom of a 9 inch spring form pan - 1 cup crushed Ritz crackers and 3 tablespoons melted butter.

2. Bake 10 minutes at 350 degrees.

3. Set aside to cool. Turn oven down to 325 degrees.

4. To make filling, use electric mixer to beat until fluffy: 2 (8 ounces) packages cream cheese, 3 medium eggs, and 1/4 cup sour cream.

5. Add to the mixture: 1 teaspoon fresh lemon juice, 2 teaspoon grated onion, 1/2 teaspoon Old Bay seasoning, 1 drop Tabasco, and 1/8 teaspoon freshly ground black pepper.

6. Stir in 1 cup regular crab meat. Pick it over well, shredding it while removing the shell.

7. Mix well. Pour into cooled crust.

8. Bake 50 minutes at 325 degrees until cake is set.

9. Remove from oven. Run knife around edge of cake, loosening it from side of pan. Cool on wire rack.

10. Remove sides of pan. Spread the cake with 1/2 cup sour cream.

This cake is a versatile dish. Serve it warm for brunch to six people. When cold, serve it with crackers as a canape to 12 or more.