3 cans crabmeat or use the crab/whitefish available in the meat department
3 pkg. (8 oz.) cream cheese
2 tsp. prepared mustard
2/3 c. white wine
1 small onion, diced
1 tsp. powdered sugar
dash of seasoned salt
1/2 c. mayonnaise or Miracle Whip
1 loaf French bread, cut into small chunks

In saucepan, heat cream cheese until soft. Add all other ingredients (except bread) and heat thoroughly. Arrange chunks of bread on baking sheet and bake until crispy. When mixture is heated, put into fondue pan (works best if it stays warm) and use the bread chunks to dip.