- 1 lb crab meat
- 1 cup light mayo
- 1 whole lemon, juiced
- 2 T Worcestershire sauce
- 1 T horseradish
- 2 T grated green pepper
- 2 T grated onion
- 2 T cooking sherry
- Stoneground wheat or other crackers, for serving
Drain and rinse crab and pick for shells.
Mold in a 2 cup container and refrigerate.
Whisk together remaining ingredients.
When ready to serve, take crab out of mold onto serving dish, pour sauce over top (you may not need to use all of the sauce). Serve with crackers.
featured in Tailgate Tuesday ~ On the Healthier Side