*** Thaw and drain crabmeat. Set aside. Soften cream cheese. Combine cream cheese, sour cream, lemon juice and horseradish. Heat mixture in saucepan. Add red pepper and crabmeat. Stir over low heat till bubbly. Transfer to fondue pot or chafing dish. Keep warm. Serve with french bread cubes or crudites.
Cajun Country -- New Iberia, Louisiana