Make a cold crab dip by combining 1 1/4 cups mayonnaise with 1 cup each of fresh crab meat and shredded cheddar cheese in a bowl. Stir in 1/4 cup of French salad dressing, the juice of half a lemon and 2 teaspoons prepared horseradish. Refrigerate the mixture for at least four hours to allow all of the flavors to meld. Serve chilled.
Alternatively, make a cream cheese-based cold crab dip by combining 2 8-ounce packages softened cream cheese with 3 tablespoons milk, 2 finely chopped green onions and 2 tablespoons prepared horseradish. Stir well. Drain and flake 2 6-ounce cans of crab meat, and gently fold the crab meat into the cream cheese mixture. Chill in the refrigerator before serving.
Another way to make cold crab dip is to blend 1/2 cup each of mayonnaise and sour cream with 2 tablespoons minced shallots, 1/2 teaspoon dried dill or 1 1/2 teaspoons fresh dill. Add 1 teaspoon each of grated lemon peel, lemon juice and white wine vinegar. Substitute 1 1/2 teaspoons dry white wine for the white wine vinegar, if desired. Add 1/2 teaspoon Worcestershire sauce, and season with salt and pepper to taste.
Fold in 1 cup cooked crab meat. Chill the crab dip for two hours or overnight. Serve the dip with crackers or vegetable crudites on the side.