Title: Hot Crab Meat Dip
Categories: Appetizer Dip
Yield: 1 Recipe
| 8 | oz | Cream cheese |
| 3 | tb | Mayonnaise |
| 2 | ts | Dijon style mustard |
| 2 | tb | White wine |
| 1/2 | ts | Sugar |
| 1/4 | ts | Salt |
| 1 | cn | 7.3/4-oz. crab meat; drained and flaked, reserve liquid |
In top of a double boiler set over hot water, combine all but crab meat,
cook until well blended. Then add crab and heat through. This becomes a
little thicker in your chafing dish, so thin with a little of the crab
liquid (or milk) before putting in your chafing dish over low heat. BTW,
you might want to Pam your chaing dish before putting all the goodies in
it. Eat well . . . very rich.