ounces cream cheese
1-1/2 cups sour cream
1 (7-ounce) can crabmeat
1 teaspoon lemon juice
Salt, to taste
Pepper, to taste
1/8 teaspoon garlic powder
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup fresh, frozen or canned corn
cream cheese until smooth. Add sour cream, crab, lemon juice and seasonings.
In a large saucepan, melt butter. Add flour and heat until bubbly.
Reduce heat and slowly add milk, stirring constantly. Combine with
cream cheese mixture and corn. Heat thoroughly.