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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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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 |
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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