Recipes

Hot Crab Dip

1 lb. lump crab meat
1/2 cup mayo
2 - 8 oz. packages of cream cheese
1 pinch of garlic salt
2 tbsp.  Colman's Mustard
2 tbsp. powdered sugar
1/4 cup Linganore Cayuga (dry white wine)
seasoned salt to taste

Heat all ingredients (except crab meat) to form a sauce. Set aside. Reheat sauce when ready to serve and add crab meat.

Serve on Triskets.

From LINGANORE WINECELLARS (email)

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