Crab Dip Helen - cooking recipe

Ingredients

1 lb. backfin crabmeat
1 c. sour cream
1/2 c. mayonnaise
1/4 c. onion, finely chopped
1/4 c. pickle relish
1 1/2 Tbsp. dark rum

Preparation

Remove shells from crabmeat.
Mix together sour cream, mayonnaise, onion, pickle relish and rum.
Add to crabmeat and mix thoroughly, but gently, with a fork.
Chill thoroughly.
Serve with crackers.
Makes about 4 cups of dip.