1 (8 oz.) pkg. cream cheese
3 tbsp. mayonnaise
1 tsp. Dijon mustard
1/2 tsp. salt
2 tbsp. white wine
1 can (7 oz.) crabmeat, drained & flaked

For fresh crabmeat use small container (10 ounce) and double recipe.

Combine cream cheese, mayonnaise, mustard and salt in top of double boiler. Stir until smooth and well blended. Add wine gradually, stirring to blend. Add crabmeat. Transfer to chafing dish and serve hot with raw vegetables and/or Triscuits.