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CAPE COD CRAB DIP 
2 (8 oz.) cans crab
3 lg. pkgs. cream cheese
1/2 c. mayonnaise
2 tsp. Dijon mustard
1/4 c. white wine
2 crushed garlic cloves
1 tsp. grated onion juice
1 dash Lawry's seasoned salt
1 pinch of powdered sugar

Heat in fondue pot, small crock pot or chafing dish. Serve with plain club crackers.
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