Cheddar, Crab and Wine Fondue |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is from my NC Cookbook. Submitted by the Duplin Winery of Duplin County. It is a scrumptious fondue dip. The recipe calls for Duplin County wine (Scuppernong or Riesling), but your favorite white wine will do. Serve using bread cubes or veggies. Ingredients:
6 ounces crabmeat |
20 ounces cheddar cheese, shredded |
2 tablespoons all-purpose flour |
3/4 cup white wine |
1/8 teaspoon caraway seed |
Directions:
1. Drain crabmeat and flake.
2. Mix cheese and flour together.
3. Heat wine until bubbles rise.
4. Over low heat add cheese mixture to the wine, 1/2 cup at a time, stirring in between each addition, till the cheese is melted.
5. Add caraway seeds and crabmeat.
6. Transfer to fondue pot.
7. Last but not least, ENJOY!
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