8 ounces cream cheese
1/4 cup mayonnaise
1/4 cup dry white wine
1 tablespoon Colman’s dry
(powdered) mustard
1 tablespoon confectioners’ sugar
1/8 teaspoon garlic powder
1/8 teaspoon salt
8 ounces lump crabmeat
Combine all of the ingredients except the crabmeat in a heavy-bottomed saucepan and cook over medium-low heat, stirring constantly, until the cheese has melted and the mixture is well combined. Add the crabmeat and heat until warm. Serve warm.
Servings |
2 cups |
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