"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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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