Crab Dip

1 (8-ounce) can crabmeat, drained and flaked

1 (8-ounce) package cream cheese, softened

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

¼ teaspoon salt

2 tablespoons dry white wine

Drain and flake the crabmeat. In the top of a double boiler over simmering water, combine the cream cheese, mayonnaise, mustard, and salt. Stir constantly until smooth and well blended. While stirring, gradually add the wine. Stir in the crabmeat until well mixed.

Serve hot in a chafing or fondue dish with crackers or toast points.

YIELD: 12 TO 15 SERVINGS