24 oz. cream cheese
1 lb. crabmeat
1/2 c. mayonnaise
2 tbsp. mustard
1 tbsp. powdered sugar
1 tsp. onion, chopped
Salt and pepper
1/2 c. sherry

Combine all the ingredients but the sherry in the top of a double boiler and heat until creamy. Add sherry to taste; half a cup is not too much, depending on whether it is to be served from a chafing dish or as a dip, when the mixture should be slightly thicker. Serves 12.