We always have a big party for the Super Bowl. This is a great opportunity for me to try out new recipes. I can always tell the winners by how much is left at the end of the night.
There was a fair amount of this left at the end of the night.
The mustard really just overpowers everything else.
The dip is very creamy. The cream cheese ensures this.
But you can not even taste the crab really. Which is a shame, that’s what you spend the money on.
The wine flavor comes through a little bit. But just a little bit.
All you really taste is creamy mustard. Lots of mustard.
It was a shame really. . .
HOT CRABMEAT DIP
1 Pound Backfin Crab
16 Ounces Cream Cheese
1 Teaspoon Garlic Salt
1/2 Teaspoon Seafood Seasoning
1/2 Cup Mayonnaise
1 Teaspoon Onion Salt
2 Teaspoons Prepared Mustard
3/4 Cup Dry White Wine
Combine cream cheese, garlic salt, seafood seasoning, mayonnaise, onion salt and mustard in the top of a double boiler. Cook over low heat until cheese is soft. Add crab and slowly add wine. Stir until heated.
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