Epicure Crab Cakes
1 lb. can Epicure Crabmeat
1/2 cup seasoned cracker crumbs
1 beaten egg
1/2 cup mayonnaise
1/2 tsp. seafood seasoning
2 tsp. Worcestershire sauce
1 Tbsp. dry mustard
1 tsp. lemon juice

Mix all ingredients in a bowl (except crabmeat).
Examine crabmeat for shell then carefully add crabmeat, being sure not to break up lumps.
Shape mixture into cakes and either fry in hot oil or broil.

Hot Crab Dip
1 lb Epicure Crabmeat
2 each 8-oz cream cheese, softened
1/2 pint sour cream
4 heaping Tbs mayo
juice of 1/2 lemon
2-3 tsp. Worcester sauce
2-3 tsp. dry sherry
1/2 tsp. dry mustard
3 shakes garlic salt
1/2 cup grated cheddar cheese

Mix all ingredients (except 1/4 cup cheese), adding milk as needed to make it creamy.
Top with remaining cheese and paprika. Bake at 350 degrees uncovered for 30 minutes.