Hot Crabmeat Dip - cooking recipe

Ingredients

16 oz. cream cheese
6 Tbsp. mayonnaise
1 Tbsp. Dijon mustard
1/2 tsp. sugar
pinch of salt
16 oz. crabmeat (preferably fresh, but you can use frozen or good quality canned)

Preparation

Combine cream cheese, mayonnaise, mustard, sugar and salt in the top of a double boiler over hot water.
Cook over simmering water, stirring until well blended and heated through.
Add crabmeat, drained and flaked.
Transfer to chafing dish and keep hot over low heat.
Serve with bite size pastry shells, toast points or bland crackers.
Serves 20.