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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (514g) Recipe makes 4 servings |
||
| Calories 875 | ||
| Calories from Fat 640 | (73%) | |
| Amount Per Serving | %DV | |
| Total Fat 71.1g | 109% | |
| Saturated Fat 44.3g | 221% | |
| Monounsaturated Fat 20.0g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 267mg | 89% | |
| Sodium 1620mg | 67% | |
| Potassium 761mg | 21% | |
| Total Carbohydrate 15.0g | 5% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 1.6g | ||
| Protein 42.7g | 85% | |
Hot Crab Fondue
By: Dreamgoddess
Jan 31, 2004
This is just about the most perfect fondue. You will need a fondue pot for this recipe.
SERVES 4
Ingredients
- 2 tablespoons unsalted butter
- 3-4 tablespoons shallots, minced
- 6 tablespoons dry white wine
- 2 cups half-and-half or cream (I use heavy cream)
- 16 ounces cream cheese, cut into pieces, at room temperature
- 1 cup white cheddar cheese, shredded
- 1 lb crabmeat
- 2 lemons, juice of
- 4 teaspoons Dijon mustard
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon Old Bay Seasoning
- 2 cups broccoli florets, blanched and cooled
- breadstick
Directions
1
In a pot over medium heat, roll shallots briefly in butter.2
Add wine, half-and-half, cream cheese and cheddar cheese.3
Stir until cheese is melted and mixture is smooth.4
Stir in remaining ingredients.5
Pour mixture into fondue pot over a candle or canned flame.6
Serve hot with broccoli and breadsticks.7
*Cut up crusty French bread can be substituted for breadsticks.
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- Course > Appetizers > Dips
- Main Ingredient > Seafood > Shellfish > Crab
- Preparation > Time to Make > < 30 mins
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Galley Wench
On Sep 29, 2007
This is very simnilar to my crab dip recipe and looks yummy! Cream cheese is a key element in it too! Guess you can't please everyone!
From: Chef #596126
On Sep 24, 2007
This recipe was HORRIBLE! Tasted like cream cheese mayhem! DON'T USE CREAM CHEESE! It tastes HORRIBLE!!! A complete waste of good crab yesterday! NO ONE LIKED IT! Especially ME!!!
From: HeidiSue
On Dec 19, 2006
This was easy and wonderful! I took it to a fondue party and it was loved by all. The only change I made was to use sherry instead of white wine. I just love the smell and taste of sherry with shallots and cream- YUM! I also used half and half and it turned out great. I used canned crab meat and of course fresh would have been better, but it was still great. I made this a few hours in advance and was able to re-heat it in the microwave and then poured it into the fondue pot. I served it with blanched broccoli and cut up crusty french bread, so good! Thanks, will definately make it again!
From: spatchcock
On Jun 10, 2004
Amazing recipe Bethany! We just got a fondue pot and this was the first recipe I made in it. We loved the combination of mustard and crab and lemon, and the white wine really made it even more special. I took your advice with the steamed broccoli and I also toasted sliced French bread and brushed it with olive oil and rubbed it with garlic. Again, this was a fantastic recipe and I did take a pic and will post it later! thanks for posting!
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