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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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