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Kitchen Mailbox Countdown to Dinner Dining
Hot Crab Dip

3 8-ounce package cream cheese
1/2 cup mayonnaise
2 teaspoons prepared mustard
2 teaspoons powdered sugar
1/4 to 1/2 cup white wine (she uses Chablis)
1/4 teaspoon seasoning salt
2 teaspoons dried minced onion
2 71/2-ounce cans Alaska king crab (you can use fresh)

Put all ingredients except the crab in the top of a double boiler. Cook over medium heat, stirring until the ingredients melt and are blended together. Add the crab and cook until crab is heated through. Serve dip hot with potato chips or crackers.

Sandy Marsh

Sunday, February 27, 2000

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