1 lb. crabmeat
1/2 pint sour cream
2 tsp. sherry
1 8 oz. ptsp. cream cheese softened
2 tsp. lemon juice

The day before serving combine all ingredients. In summer serve cold in individual shells. Also, nice as a cold dip; or hot in a chafing dish. Can be used as an entree or as an appetizer on melba toast.