Hot Crab Fondue

• 2 tablespoons unsalted butter
• 4 tablespoons shallot, minced
• 6 tablespoons dry white wine
• 2 cup half-and-half or cream
• 2-8 oz. packages of cream cheese, cubed, at room temperature
• 8 oz. white cheddar cheese, shredded
• 2 cans crab meat
• 1/4 cup lemon juice
• 4 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• Dippers such as Italian or French bread chunks, broccoli, mushrooms

In a heavy saucepan over medium heat, sweat 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.

Transfer mixture to a fondue pot set to low and serve with dippers.

For fondue party information, including how to fondue, top rated fondue pots and accessories and more recipes, click here.