Lowcountry Crab Dip
3 – 8 ounce packages cream cheese
½ cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons confectioners’ sugar
¼ cup Sauterne wine
2 teaspoons onion juice
1 teaspoon Lawry’s Seasoned Salt
3 – 8 ounce containers crab meat with shells picked (you can substitute imitation crab meat, if desired)
Using a pot or broiler, melt the cream cheese into a soft mixture. Slowly add the remaining ingredients, stirring constantly. Gently add the crabmeat and stir until heated through.
Can be chilled and served cold or kept warm by serving in a chafing dish.
Present with a variety of crackers or toasted flat bread.
From Carolina Shortcut Chef, ©2009