Wye River Crab Fondue
From crabhappychick 15 years ago
- 5 minutes to make
- Serves 4
This is soooooo good! Get out the dusty 60's era fondue pot (clean it off, of course!) and whip up a batch of this creamy, crabby, wonderfully rich fondue. From Of Tide and Thyme - Junior League of Annapolis
Ingredients
- 1 lb lump backfin crabmeat shopping list
- 1/8 t. pepper shopping list
- 1/4 t. Jane's Crazy salt shopping list
- 1 8-oz package cream cheese shopping list
- 6 oz. gruyere cheese, grated shopping list
- 1/2 c. milk shopping list
- 1/4 t. lemon pepper seasoning shopping list
- 1 T. chopped parsley shopping list
- salt and pepper to taste shopping list
- 1/4 c. white wine shopping list
- 1 t. worcestershire sauce shopping list
- French bread cut into 1 1/2" cubes shopping list
How to make it
- Combine cheeses, milk, seasonings, and wine in a pan or fondue pot over a low flame. Stir often until blended and smooth. Add crab and continue stirring and heating until hot and bubbly, about 5 minutes.
- Serve with bread cubes (speared) or crackers.
The Rating
Reviewed by 6 people-
this sounds so yummy! I haven't had fondue in, well, probably the mid '70!
morninlite
in Kalamazoo loved it
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Oh, this would be so good to set out in front of a bunch of people watching a football game!
auntybea
in Vernon loved it
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Sounds wonderful!I love crabmeat.
bluewaterandsand
in GAFFNEY loved it
Reviews & Comments 6
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