Combine sour cream, mayonnaise, and lime juice. Blend in the diced peppers
Gently blend in crab meat, taking care not to break up lumps if backfin
Add 1-2 drops green sauce, adjusting taste as desired. Blend gently again.
Fill each ramekin with crab meat mixture, pressing into the corners and flattening on top.
Refrigerate several hours until rather firm.
Turn each ramekin out over small serving plates. Tap gently to loosen the formed crabmeat. Gently remove plastic wrap, so crabmeat comes out in a neat little mound. Place 2 flatbread crackers and a slice of lime on each plate. Serve with chilled white wine or ice cold beer.