Crab Dip with Rum
- 1 lb backfin crabmeat
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup onion, minced
- 1/4 cup pickle relish
- 1 and 1/2 tbs dark rum
- Remove cartilage from crabmeat.
- Mix together sour cream, mayonnaise, onion, pickle relish and rum.
- Add to crabmeat and mix thoroughly, but gently.
- Chill and serve with crackers.