HOT CRAB DIP                           Servings:  1 cup

8   oz.       cream cheese             1   tsp.  onion, grated
3   T.        dry white wine           1/4 lb.   crab meat
1   tsp.      Dijon mustard                      plain cracker rounds
1   clove     garlic, crushed                    cayenne to taste
              salt, white pepper to taste

    Combine cream cheese, wine, mustard, onion, garlic and seasonings in
the top of a double boiler.  Heat thoroughly, stirring occasionally.
Fold in crab meat.  Serve in a chafing dish.

Source: Harriet Finn (Jana's aunt)