1 6 1/2 or 7 1/2 ounce can crab meat
1 10-ounce stick sharp natural Cheddar cheese
1 8-ounce package sliced sharp process American cheese
1/4 cup butter or margarine
1/2 cup sauterne
Reserving a few pieces for garnish, shred crab meat.
Cut cheese in small pieces; combine in a saucepan with the butter and sauterne.
Stir over low heat till cheeses melt.
Stir in the shredded crab meat and continue cooking to heat through.
Pour into chafing dish; garnish with reserved crab meat pieces.
Serve with shredded-wheat wafers, or chunks of crusty bread and use fondue forks.