Crab Hors D'oeuvres
Nancy Kilmer Marsiqlia, Baltimore, Maryland
Ingredients
|
3 |
8-oz. pkgs. cream cheese |
1/2 |
cup mayonnaise |
1/2 |
cup dry white wine |
2 |
tbs. Dijon mustard |
1 and 1/2 |
tsp. powdered sugar |
1/2 |
tsp. onion juice |
2 |
cloves garlic, pressed |
1 |
lb. crab meat |
Mix and blend well all the ingredients.
May be served hot in a chafing dish, or cold.
Serve with crackers.
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