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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.