This is great served as a hot dip, it's been a family fav for years and gets rave reviews. I made it today and put 1/8 of it on a big Portobello mushroom and baked w/ some mozz. cheese on top - yummmmm

16 oz. cream cheese
2 Tbsp Horseradish
1/2 cup mayo
1 1/2 Tbsp Dijon mustard
3 Tbsp white wine
1/2 cup chopped onion
12 oz. canned or fresh crabmeat

Place all ingredients except crabmeat in a double boiler until blended. (You may place a heat-proof bowl over a pot of simmering water.) Add crabmeat, pour into a medium/small ovenproof dish or 2 smaller ones. Refridgerate overnight.

Bake at 325 for 20 minutes or until bubbling.

Whole Recipe
without
mushrooms ~ 1 of 8 servings
Cal 2747 ~ 343.375
Fat 250 ~ 31.25
Sat 113 ~ 14.12
Poly 53 ~ 6.625
Mono 70 ~ 8.75
Carb 21 ~ 2.625
Prot 106 ~ 13.25
Alc 1 ~ .125