1 (8 ounce) can raw crabmeat
1 (5 ounce) container sour cream
1 tablespoon lemon juice
1/4 cup chopped onion
1 cup pineapple juice
3 tablespoons brandy
2 tablespoons brandy liqueur
1/4 teaspoon grenache
In a medium bowl, mix all but 2 tablespoons of the crabmeat. Stir in the lemon juice, lemon juice, pineapple juice, brandy and brandy.