Hot Crab Fondue
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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.

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