1. In medium bowl, combine sour cream, mayonnaise, cream cheese, Worcestershire sauce, salt, garlic, lemon juice
and hot pepper 
2. Stir in crab meat 
3. Refrigerate for a few hours before serving to blend flavors. 
Serve with potato chips or corn chips for dipping. 
 

1 1/2. c. flour 

2 tsp. baking powder 

3/4 tsp. salt 

1/4 tsp. chopped hot pepper

2 eggs 

1 tbsp. melted butter or margarine 

1/2 c. milk or more 

2 c. pumpkin, cooked and crushed 
 

1.Sift flour, baking powder and salt. 
2. Beat eggs until fluffy. 
3. Add beaten eggs, hot pepper, melted margarine and milk to dry ingredients and beat with a fork until smooth. 
4. Stir in crushed pumpkin,(batter should be of a dropping consistency) add more milk if desired. 
5. Drop by spoonfuls into preheated deep fat at 375' F. Fry for 4 to 5 minutes or until evenly browned. Serve hot with or without a dip.

VARIATIONS: 
CORN FRITTERS: Omit milk and pumpkin and add 1 1/2 c cream style corn. 
PLANTAIN FRITTERS: Add 2 c. half ripe plantain cut in small pieces in place of pumpkin. 
 

1 1/2. c. flour 

2 tsp. baking powder 

3/4 tsp. salt 

1/4 tsp. chopped hot pepper

2 eggs 

1 tbsp. melted butter or margarine 

1 1/2 c cream style corn. 

1.Sift flour, baking powder and salt. 

2. Beat eggs until fluffy. 

3. Add beaten eggs, hot pepper, melted margarine and milk to dry ingredients and beat with a fork until smooth. 

4. Stir in crushed pumpkin,(batter should be of a dropping consistency) add more milk if desired. 

5. Drop by spoonfuls into preheated deep fat at 375' F. Fry for 4 to 5 minutes or until evenly browned. Serve hot with or without a dip.
 

1 1/2. c. flour 

2 tsp. baking powder 

3/4 tsp. salt 

1/4 tsp. chopped hot pepper

2 eggs 

1 tbsp. melted butter or margarine 

1/2 c. milk or more 

2 c. half ripe plantain cut in small pieces 

1.Sift flour, baking powder and salt. 

2. Beat eggs until fluffy. 

3. Add beaten eggs, hot pepper, melted margarine and milk to dry ingredients and beat with a fork until smooth. 

4. Stir in crushed pumpkin,(batter should be of a dropping consistency) add more milk if desired. 

5. Drop by spoonfuls into preheated deep fat at 375' F. Fry for 4 to 5 minutes or until evenly browned. Serve hot with or without a dip.
 

3 Green plantains

Juice of 3 limes

Vegetable oil for frying
 

3 Ripe Plantains

½ tsp Baking Powder

1 tbsp Raw Cane Sugar

Vegetable oil for frying

1. Bring a large pan of water to the boil.
2. Cut the ends off the plantains, place the plantains in the water and cook until soft
3. Drain;  When they are cool enough to handle peel the plantains, mash them well with a fork and mix in the baking powder and sugar.
4. Shape the mixture into small cakes.
5. Heat the vegetable oil in a heavy frying pan and fry the cakes on both sides until golden.
Serves 4

2 oz Whole Almonds

2 Medium Tomatoes

¼ pt Peanut Oil

Juice of ½ lime

1 Clove Garlic

Freshly ground black pepper

1. Preheat oven to 180 degrees.
2. Blanch the almonds in boiling water for 2–3 minutes, remove the skins from the almonds and toast on a baking tray in a hot oven until lightly browned.
3. Remove skin and seeds from the tomatoes.
4. Place the tomatoes, almonds, garlic and lime juice in an electric blender and blend until the mixture forms a smooth paste.
5. Add the peanut oil gradually, with the blender still running, pouring it in a thin stream until it is completely absorbed and the dip is thick and creamy.
6. Season with freshly ground black pepper.

Serves 4

2 Large ripe avocados

1–2 Spring onions

Juice of ½ lime
 

1. Halve the avocados, remove the seed and scoop out the flesh.
2. Finely chop the spring onions.
3. Put the avocados and the lime juice in a blender or food processor and blend until smooth.
4. Stir the chopped spring onions into the avocado mixture.
Serves 4  (Serve either of these dips with plantain chips or a selection of fresh raw vegetables, celery, cauliflower/broccoli florets, carrot/cucumber sticks, green/red/ pepper sticks)