Crab Dip (Hot)

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• 1 lb. Velveeta cheese, cut up
• ½ cup sliced green onions

1 6-7 oz. can crab meat, shredded and with the little tendon things removed (can use tofu crab/fish for the vegetarians and allergic)

• 1 ½ cup mayonnaise (this is not dietetic!!!)

Dash of white wine, dry vermouth, dry sherry or whatever you happen to have around - a slightly sweet sherry is good with the crab

Combine all ingredients and heat over a very low heat, stirring frequently, until melted and warmed through. Serve in a chafing dish or fondue pot with a candle – (not Sterno – it is too hot). The juice the crab is packed in can be added for a stronger flavor. May be made a day or two ahead and kept refrigerated.