3 (8 oz.) pkg. cream cheese
3 (6 1/2 oz.) cans crabmeat, drained
2 Tbsp. prepared mustard
1 Tbsp. powdered sugar
1/2 c. mayonnaise
1/2 c. white wine
1 Tbsp. onion juice
1 Tbsp. lemon juice

Melt cream cheese in double boiler or soften in microwave. Add all other ingredients. Heat until bubbly. Serve from chafing dish with crackers or vegetables.