Crab meat dip

Yield: 35 Servings

Measure Ingredient
24 ounces Cream cheese softened
½ cup Mayonnaise
¼ cup Dry white wine
2 tablespoons Dijon mustard
1½ teaspoon Powdered sugar
½ teaspoon Onion juice
20 millilitres Pressed garlic
1 pounds Flaked crab meat
½ cup Toasted chopped pinenuts; Run through food processor On pulsator
¼ cup Fresh parsley

Directions Thoroughly combine cheese, mayonnaise, wine, mustard, sugar onion juice and garlic. Fold in flaked crab and heat. Transfer to warm chafing dishand sprinkle with pinenuts and parsley. Serve with crackers.

May also be served cold submitted by marina Posted to TNT - Prodigy's Recipe Exchange Newsletter by Janet Baker <jbaker@...> on Jul 17, 1997

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