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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.