CRAB MEAT DIP

2 cups (16 ounces) sour cream
1 (6 1/2 ounce) can crab meat, drained
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
Salt, optional

In small bowl, combine sour cream, crab, Worcestershire and mustard. If desired, season to taste with salt. Refrigerate leftovers.

Makes 2 1/2 cups
From: Recipelink.com
Source: Recipe booklet: Wise Ideas for Dips to Desserts, Borden, Inc., 1977