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This is an excellent dipping sauce for any party. You can serve it hot or cold and it is perfect for crackers or toast fingers.
You can aso use it for a cold spread.
8 ounces cream cheese
3 tablespoons mayonnaise
2 tablespoons white wine
1 teaspoon dijon mustard
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste
1 73/4 ounce can crabmeat, drained and flaked
In a sauce pan over low heat, combine cream cheese, mayonnaise, wine, mustard, sugar, and salt.
Cook stirring, until blended and heated through.
Stir in crab meat and keep warm.
Will keep for 2 to 3 days in refrigerator.
Yeilds 2 cups
