"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hot Crab Dip Recipe

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This recipe for Hot Crab Dip, by , is from The Zuelke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Zuelke
Added: Saturday, February 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 8 oz. pkgs. Cream cheese
1/2 cup mayonnaise
2 teaspoons prepared mustard
2 teaspoons powdered sugar
1/3 cup white wine, or more
1/4 teaspoon salt
2 teaspoons dried minced onions
2 cans crab meat (you can use fresh crab or imitation crab too)

Directions:
Directions:
Mix all ingredients and heat in sauce pan over low heat (do not get too hot). Serve warm in fondue pot; spread onto French bread.

 

 

 

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