Recipe

Wye River Crab Fondue Recipe


Wye River Crab Fondue Recipe
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

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Ingredients
  • 1 lb lump backfin crabmeat
  • 1/8 t. pepper
  • 1/4 t. Jane's Crazy Salt
  • 1 8-oz package cream cheese
  • 6 oz. Gruyere cheese, grated
  • 1/2 c. milk
  • 1/4 t. lemon pepper seasoning
  • 1 T. chopped parsley
  • salt and pepper to taste
  • 1/4 c. white wine
  • 1 t. Worcestershire sauce
  • French bread cut into 1 1/2" cubes

Directions
  1. 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.
  2. Serve with bread cubes (speared) or crackers.

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Comments


Saved this! Sounds delicious! I am going to try this in a appetizer sized crock pot.


This sounds so yummy! I haven't had fondue in, well, probably the mid '70!


Oh, this would be so good to set out in front of a bunch of people watching a football game!


Sounds wonderful!I love crabmeat.


I cant wait to try this


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