Crab Cheese Fondue

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.

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
3 cups


  • 1 (8 ounce) package cream cheese, softened

  • ½ cup dry white wine

  • 6 ounces shredded Swiss cheese

  • 1 teaspoon cornstarch

  • 2 Snow Crab clusters, shelled and chopped

  • 3 tablespoons milk

  • 2 teaspoons Worcestershire sauce

  • 1 teaspoon snipped fresh parsley


  1. Melt cream cheese and wine together in an electric fondue pot or saucepan over low heat, stirring constantly until smooth, about 5 minutes.

  2. 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.

Cook's Note:

7 ounces of canned crabmeat can be used if fresh is not available. Drain the canned meat; flake, and remove cartilage.

Nutrition Facts (per serving)

197 Calories
16g Fat
3g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 197
% Daily Value *
Total Fat 16g 20%
Saturated Fat 10g 50%
Cholesterol 51mg 17%
Sodium 143mg 6%
Total Carbohydrate 3g 1%
Total Sugars 1g
Protein 8g
Vitamin C 0mg 2%
Calcium 201mg 15%
Iron 1mg 3%
Potassium 84mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love