Hot Crab Fondue

Time

prep 0:10       total 0:25

Yield

4 servings

Ingredients

Ingredients

2 tbsp. unsalted butter
3 to 4 tbsp. minced shallots
6 tbsp. dry white wine
2 cups half-and-half or
heavy cream (I use heavy cream)
1 lb. cream cheese, cut into pieces, at room temperature
1 cup shredded white cheddar cheese
1 lb. crabmeat
2 lemons, juiced
1-1/3 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1/2 tsp. Old Bay Seasoning
2 cups broccoli florets, blanched and cooled
Breadsticks *

Instructions

In a pot over medium heat, roll shallots briefly in butter. Add wine, half-and-half, cream cheese and cheddar cheese. Stir until cheese is melted and mixture is smooth. Stir in remaining ingredients. Pour mixture into fondue pot over a candle or canned flame. Serve hot with broccoli and breadsticks.

Author's Comments

* Cut up crusty French bread can be subsituted for breadsticks.

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