Crab Cheese Fondue
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"This is a creamy, delicious fondue! It is a hit whenever I make it. Guests get so excited to get a big piece of crab and much noise is made when it slips and falls back into the pot! Someone always ends up with a spoon scraping the pot for one last taste! Serve with French bread cubes, using a fondue fork to spear bread and swirl in fondue to coat. Try dipping grapes, carrot slices, or rye bread, whatever you like. I usually serve this fondue with a light salad."
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Ingredients25 m servings 197
Original recipe yields 8 servings (3 cups)
- Melt cream cheese and wine together in an electric fondue pot or saucepan over low heat, stirring constantly until smooth, about 5 minutes.
- Toss Swiss cheese with cornstarch in a bowl to coat. Stir into wine mixture with crabmeat, milk, Worcestershire, and parsley until the cheese is smooth and crab is heated thoroughly, 5 to 10 minutes. Transfer to a fondue pot if not using already, or chafing dish; keep warm.
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- Cook's Note:
- 7 ounces of canned crabmeat can be used if fresh is not available. Drain the canned meat; flake, and remove cartilage.
Per Serving: 197 calories; 15.8 3.2 8.2 51 143 Full nutrition