- 1 cup cream cheese
- ½ cup sour cream
- 1 tsp Worcestershire
- 2 celery stalks, finely diced
- 1 tbsp capers
- 1 tbsp caper brine
- 2 cans (170g) Ocean’s Wild Crabmeat, drained
- 1/2 cup parmesan, grated
- 2 scallions, green parts, thinly sliced
- Salt and pepper to taste
- Add all ingredients (minus the scallion) to a bowl to combine.
- Garnish with scallions. Serve with crackers.