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Dolores' Crab Meat Dip



3 (8 oz) cream cheese
2 (6 1/2 oz) cans white crab meat
1/2 c mayonnaise
1 clove garlic, pressed
1/4 c white wine
1 tsp mustard
1 tsp powdered sugar
1 tsp salt

Mix white wine, mustard, sugar and salt in large pan on stove over low heat until mixed.  Add cream cheese, mayonnaise, pressed garlic and mix over low heat until blended.  Do not let boil.  Serve hot dip in chafing dish.

Notes from Lauren: I added the crab after the cream cheese, once it started to melt.  I didn't have as much crab as the recipe called for, and it needs it.  Optional: a dash or two of Worcestershire sauce.  If I ever try this again, I'll either double the mustard or add a full TBS.  It was okay with Mary's Gone Crackers, but it needs corn chips.

UPDATE (from Lauren): I added some chopped jalapeños and bacon, then put it in mushrooms and baked it all.  The stuffed mushrooms were better than just the dip with crackers.
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