2 1/2 (19 oz) shredded Cheddar cheese
8 (1 oz) slices American cheese
1/3 c. milk
1 (6.5 oz) can crabmeat, drained and flaked
1/2 c. dry white wine
Combine cheese and milk in a heavy saucepan;
cook over low heat, stirring until cheese melts.
Stir in crabmeat and wine; cook until heated.
Serve with crackers. Yield: 2 cups.