Submitted by Arlys in Park City, UT
- 10 ounces sharp natural Cheddar cheese
- 8 ounces sharp process American cheese
- 1/3 cup milk
- 1/2 cup dry white wine
- 7 1/2 ounces can crab meat, drained, flaked, with cartilage removed
- Cut cheeses into small pieces.
- Combine in a saucepan with milk.
- Sir over low heat until cheeses melt.
- Stir in wine and crab meat; heat thoroughly.
- Serve in chafing dish with shredded wheat wafers. Makes 3 cups.
- Dish up and sprinkle with shredded cheese.