CRAB FONDUE

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.