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Elaine's Crab Dip
  • 7 1/2 8-ounce packages cream cheese
  • mashed with 1/2 cup mayonnaise
  • add dash garlic powder
  • 2 teaspoons prepared mustard
  • dash Lowry salt
  • 2 teaspoons confectionery sugar
  • fold in 2 1/2 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.
There's always a need for a crab dip that will serve a large group. This classic addition will delight any crowd.
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