Name: Crab Fondue
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 18 ounces (3 6-oz packages) cream cheese -; 1/2 cup mayonnaise -; 1 teaspoon mustard (yellow or Dijon) -; 2 tablespoon powdered sugar (or 1 tablespoon cornstarch if you want to skip the sugar) -; 1/2 teaspoon garlic powder -; 2 teaspoons (or more to taste) Old Bay seasoning (or paprika with a little ground ginger and cayenne) -; 1/4 to 1/2 cup dry white wine or dry sherry (optional) -; 1 to 2 teaspoons lemon juice -; 1 teaspoon lemon zest -; 3/4 to 1 pound of lump crab meat, fresh or canned -; 1/4 cup chopped green onion greens, chives, or parsley -; Loaf day old French or Italian bread (best not fresh or will fall apart when dipped), cubed into 1-inch cubes -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Crab Fondue

1. 18 ounces (3 6-oz packages) cream cheese -

2. 1/2 cup mayonnaise -

3. 1 teaspoon mustard (yellow or Dijon) -

4. 2 tablespoon powdered sugar (or 1 tablespoon cornstarch if you want to skip the sugar) -

5. 1/2 teaspoon garlic powder -

6. 2 teaspoons (or more to taste) Old Bay seasoning (or paprika with a little ground ginger and cayenne) -

7. 1/4 to 1/2 cup dry white wine or dry sherry (optional) -

8. 1 to 2 teaspoons lemon juice -

9. 1 teaspoon lemon zest -

10. 3/4 to 1 pound of lump crab meat, fresh or canned -

11. 1/4 cup chopped green onion greens, chives, or parsley -

12. Loaf day old French or Italian bread (best not fresh or will fall apart when dipped), cubed into 1-inch cubes -

How to cook deliciously - Crab Fondue

1. Stage

Make the fondue base: Slowly heat the cream cheese, mayonnaise, powdered sugar, garlic powder, Old Bay, lemon zest, and mustard in a double boiler until the cheese is completely melted. (If you don't have a double boiler, fill a saucepan a third of the way with water and bring to a boil, place a metal bowl over the saucepan. This will work as a double boiler.)

2. Stage

Stir in the wine, lemon juice, crab, and onion greens: Slowly stir in the wine and lemon juice (adjust quantities to taste and desired consistency). Slowly stir in the crab meat and onion greens.

3. Stage

Transfer to chafing dish or fondue pot: To serve, transfer to a heated chafing dish or fondue pot to keep warm. Serve with bread cubes and forks for dipping. Did you love the recipe? Give us some stars and leave a comment below!