sketch of Bob above the Hot Crabmeat Dip recipe.


1/2 c. mayonnaise
2 pkg. (8 oz. ea.) cream cheese
3 cans crabmeat, drained
2 t. dry mustard
1/2 c. dry white wine
2 t. confectioners sugar
1 t. onion juice
dash Lawry's seasoned salt
dash garlic salt
about 1 T. Bennett's chili sauce (enough to give a slight pink color)

Add all ingredients into a saucepan and heat over low heat very slowly til warmed. Add more wine, milk or the drained juice from the crabmeat if it's too thick. Serve crabmeat dip with plain unsalted crackers like Carr's.

Hot Crabmeat Dip recipe is published in our December, 2003 Menu Minder.

You may like to try these other appetizer recipes below: