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from the kitchen of Sharmagne Leland-St.John
8 ounce package cream cheese
1⁄8 teaspoon salt
1⁄8 teaspoon curry powder
1 tablespoon onion, grated
2 teaspoons freshly squeezed lemon juice
1⁄2 teaspoon Worcestershire sauce
3⁄4 cup sour cream
1 pound fresh crabmeat
Soften the cream cheese, then mix in all the
other ingredients in order, blending well
after each addition.
Chill before serving.