Cream Cheese Crab Ball - cooking recipe

Ingredients

2 large (8 oz.) pkg. cream cheese
1 lb. backfin crabmeat
1 tsp. garlic powder
2 tsp. 10x sugar
1/4 c. white wine
1 tsp. dry mustard
1 tsp. Old Bay
1 tsp. onion powder
1 c. crushed pecans

Preparation

Cream the cream cheese, then mix powdered sugar, wine, mustard, Old Bay and onion powder.
Add crabmeat.
Refrigerate at least 3 to 6 hours.
Roll into 2 balls; roll balls in crushed pecans.
Refrigerate overnight.
Serve on crackers.