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Nutrition Facts

Serving Size 1 cups 371g

Recipe makes 2 1/2 cups)

Calories 1051
Calories from Fat 680 (64%)
Amount Per Serving %DV
Total Fat 75.6g 116%
Saturated Fat 47.9g 239%
Monounsaturated Fat 21.4g
Polyunsaturated Fat 2.3g
Trans Fat 0.0g
Cholesterol 266mg 88%
Sodium 1980mg 82%
Potassium 418mg 11%
Total Carbohydrate 9.4g 3%
Dietary Fiber 0.2g 0%
Sugars 1.9g
Protein 69.6g 139%

how is this calculated?

Cheddar, Crab and Wine Fondue

Recipe #97143 | 10 min | 10 min prep | add private note
Bobtail

By: Bobtail
Aug 6, 2004

This is from my NC Cookbook. Submitted by the Duplin Winery of Duplin County. It is a scrumptious fondue dip. The recipe calls for Duplin County wine (Scuppernong or Riesling), but your favorite white wine will do. Serve using bread cubes or veggies.

2 1/2 cups (change servings and units)

Ingredients

Directions

  1. 1
    Drain crabmeat and flake.
  2. 2
    Mix cheese and flour together.
  3. 3
    Heat wine until bubbles rise.
  4. 4
    Over low heat add cheese mixture to the wine, 1/2 cup at a time, stirring in between each addition, till the cheese is melted.
  5. 5
    Add caraway seeds and crabmeat.
  6. 6
    Transfer to fondue pot.
  7. 7
    Last but not least, ENJOY!

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