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Elaine's Crab Dip

A crab dip that will serve a large group.

  • 7½ 8-ounce packages cream cheese
  • mashed with ½ cup mayonnaise
  • add dash garlic powder
  • 2 teaspoons prepared mustard
  • dash Lowry salt
  • 2 teaspoons confectionery sugar
  • fold in 2½ pounds backfin crab meat
  • add 2/3 cup white Rhine wine

Mix ingredients and heat in double boiler until smooth. Serve in chafing dish.

Serves a crowd.

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