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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is just about the most perfect fondue. You will need a fondue pot for this recipe. Ingredients:
2 tablespoons unsalted butter |
3 -4 tablespoons shallots, minced |
6 tablespoons dry white wine |
2 cups half-and-half (i use heavy cream) or 2 cups cream (i use heavy cream) |
16 ounces cream cheese, cut into pieces, at room temperature |
1 cup white cheddar cheese, shredded |
1 lb crabmeat |
2 lemons, juice of |
4 teaspoons dijon mustard |
1 teaspoon worcestershire sauce |
1/2 teaspoon old bay seasoning |
2 cups broccoli florets, blanched and cooled |
breadstick |
Directions:
1. In a pot over medium heat, roll shallots briefly in butter.
2. Add wine, half-and-half, cream cheese and cheddar cheese.
3. Stir until cheese is melted and mixture is smooth.
4. Stir in remaining ingredients.
5. Pour mixture into fondue pot over a candle or canned flame.
6. Serve hot with broccoli and breadsticks.
7. *Cut up crusty French bread can be substituted for breadsticks.
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