Hot Crab Dip #2
Laurie Glick
ingredients
- 16 oz. softened cream cheese
- 2 cans (or 2 pounds of fresh) crab meat (back fin or jumbo lump is the best)
- 2 tsp. powdered sugar
- 1 tsp. garlic salt
- 2 tsp. mustard
- 1 tsp. onion powder
- 1/4 C sherry
- 1/2 C mayo
directions
- 1
Melt cream cheese in a double boiler. Add all of the other ingredients. Mix until smooth, and thoroughly warmed through.
- 2
Serve hot with crackers, bread cubes, or veggies.
Source: Jenny Walker
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