1/2 c. sour cream
1/2 c. mayonnaise
3 oz. cream cheese, softened to room temperature
1 tsp. Worcestershire sauce
1 garlic clove, crushed (1/8 tsp. powdered garlic)
1/4 tsp. seasoned salt
1 tbsp. lemon juice
1 or 2 drops hot pepper sauce
6 oz. crabmeat, flaked

In a medium bowl, combine sour cream, mayonnaise, cream cheese, Worcestershire sauce, garlic, seasoned salt, lemon juice and hot pepper sauce until blended. Stir in crabmeat. Refrigerate minimum 4 to 5 hours before serving to blend flavors. Makes about 2 cups.

Better if made the night before serving.