3 eight ounce packages of cream cheese 1/2 cup mayonnaise 2/3 cup good dry white wine pinch of garlic salt 2 scant t. prepared dijon style mustard 2 t. powdered sugar 1 t. minced onoin pinch of seasoned salt 10 3/4 ounce can crab meat or sustitute fresh
Place all ingredients in a double boiler and heat thoroughly. Serve in a chaffing dish or fondue pot over very low heat with crackers or thin rounds of bread.
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