Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 24 ounces | Cream cheese |
| 1 teaspoon | Onion; chopped |
| 1 pounds | Crab meat |
| 1 x | Salt & pepper to taste |
| ½ cup | Mayonnaise |
| ½ cup | Sherry |
| 2 teaspoons | Mustard |
| 1 teaspoon | Sugar; powered |
1. Combine all the ingredients but the sherry in the top of a double boiler and heat until creamy. Add sherry to taste; half a cup is not too much, depending on whether it is to be served from a chafing dish or as a dip, when the mixture should be slightly thicker.