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Hot Crab Dip

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Hot Crab Dip

24 oz. cream cheese, softened 1/2 cup mayonnaise 1/4 cup dry white wine 2 T. Dijon mustard 1 1/2 t. powdered sugar 1/2 t. onion juice 2 cloves garlic, pressed 1 lb. flaked crab meat 1/2 cup toasted slivered almonds 1/4 cup minced fresh parsley

Thoroughly combine cheese, mayonnaise, wine, mustard, sugar, onion juice and garlic. Fold in crab and heat. Transfer to a warm chafing dish and sprinkle with almonds and parsley. Serve with crackers. May also be served cold. Serves 30 Source: Come Into the Kitchen

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