Hot Creamy Crab Dip
rec.food.cooking/Jayne Iadarola
Makes about 4 cups

2 (8 oz.) oz. pkg. cream cheese
1/2 cup sour cream
1/4 cup mayo.
2 Tbs. white wine
2 Tbs. grated onion
1 Tbs. dijon mustard
1 tsp. minced garlic
3 drops hot pepper sauce
1 can (6.5 oz.) drained crabmeat
1/2 cup minced fresh parsley
1/2 cup slivered almonds, toasted (or not)
paprika
assorted crackers

Mix cream cheese, sour cream, mayo., wine, onion. mustard, garlic and hot pepper sauce in med. sized saucepan. Fold in crabmeat and 1/4 cup parsley. Warm over med. heat, stirring constantly. DO NOT BOIL. Spoon into warm chafing dish. Sprinkle w. remaining parsley, almonds and paprika. Serve with crackers.