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CRAB FONDUE 
2 c. med. white sauce
8 oz. cream cheese
4 oz. sour cream
5 oz. Muenster cheese or Monterey Jack
4 oz. Cheddar cheese (mild)
6 oz. Swiss cheese
1/8 tsp. lemon juice
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
1/2 c. white wine or gingerale
2 oz. green onions (chopped), about 4
1 1/2 lb. crab or imitation crab

Use double boiler or large saucepan over medium heat. Slowly add to white sauce - sour cream, cream cheese and then all the other cheeses. Cook slow and keep stirring until all the cheese is melted. Add remaining ingredients. Serve over French bread, pasta noodle or sour dough bread.
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