Hot Crab Fondue Recipe #82643
This is just about the most perfect fondue. You will need a fondue pot for this recipe.
by Dreamgoddess
25 min | 10 min prep
SERVES 4
- 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
- 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.
- *Cut up crusty French bread can be substituted for breadsticks.
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5 stars