Shelly's Recipe

CRAB FONDUE II

Category: Dips - Hot

3 cans crabmeat, drained and cleaned
3 (8 oz) pkg cream cheese, softened
2 tsp mustard
2/3 cup white wine
1 small onion, diced
1 tsp confectioners sugar
Season salt
1/2 cup mayonnaise

Dipper - 1 loaf French bread, sliced into cubes

Combine ingredients and stir over low heat until cheese melts and ingredients are combined. Serve over low flame. Serve with French bread cubes for dippers.