HOT CRAB DIP
- 3 8-oz. pkg. cream cheese
- 1/2 c. mayonnaise
- 2 tsp. prepared mustard
- 1 tsp. onion juice
- 1 tsp. seasoned salt
- 2 tsp. powdered sugar
- 1/2 c. white wine
- 3 6-oz. cans crabmeat, drained
- 1 loaf French bread, cut into 1/4-inch thick rounds
Preparation time 10mins
Cooking time 10mins
Melt the cream cheese in a double boiler over medium heat.
Blend in the mayonnaise, seasonings, sugar and then wine.
Carefully flake the crab, then fold into the sauce in the double boiler.
Heat until warm, and serve with small, thin, toasted rounds of French bread or your choice of snack chips.
Can be placed in a heated bowl or a chafing dish to be kept warm