3 (8 oz.) pkgs. cream cheese
1/2 c. mayonnaise
2 scant tsp. prepared mustard
Dash of garlic salt
2 tsp. confectioners' sugar
1 tsp. onion juice
1/2 - 1 tsp. seasoned salt
1/3 to 2/3 c. sauterne wine or sherry
1 lb. lump fresh crab meat or 3 cans good quality crab meat or 3 (6 oz.) pkgs.
frozen crab meat

In top of double boiler, melt cream cheese until softened. Add remaining ingredients, except crab. Stir until smooth. Fold in crab. Heat thoroughly. Serve very hot in a chafing dish or on a hot tray with warmed crackers or melba toast. If made ahead, reheat in 350 degree oven until hot.