| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dip | 12 | Servings | |
INGREDIENTS
| 2 | cn | (7.5-oz) crabmeat; drained, flaked |
| 1/4 | c | Sauterne or dry sherry |
| 2 | ts | Prepared mustard |
| 2 | tb | Powdered sugar |
| 3 | pk | (8-oz) cream cheese; softened |
| 1/2 | ts | Garlic salt |
| 1 | c | Mayonnaise |
| 2 | ts | Onion juice |
| 1/2 | ts | Seasoned salt |
INSTRUCTIONS
In a large saucepan combine ingredients. Heat, stirring constantly. Serve in chafing dish with garlic rounds. Makes 4 cups. Freezes well. LOUISE ETOCH From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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