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Crab Fondue



1 (5 ounce) jar sharp cheese

8 ounces cream cheese

1/4 cup dry white wine

1 (8 1/2 ounce) can crabmeat, drained and flaked

1/2 teaspoon Worcestershire sauce

1/4 teaspoon garlic salt

1/2 teaspoon cayenne pepper

French bread, cut into cubes


In top of double boiler, combine cheese until melted and smooth.

Add remaining ingredients. Stir well. If it thickens, add more wine.

Yields about 2 1/2 cups.

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