1 pound backfin crabmeat
1 - 8 oz. package cream cheese, softened
1 clove garlic, minced
1 Tbsp. horseradish
8 oz. sour cream
1 Tbsp. lemon juice
1 tsp. Old Bay seasoning

Combine all ingredients in a large bowl and mix well. When ready to serve place in a chafing dish to keep the dip hot and serve with crackers or toast points. You should also go through the crabmeat by hand to remove any shell that may have been left behind by the pickers.

The Skinny: Use light cream cheese and sour cream.