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    CB Gourmet's Crab Fondue


    Source of Recipe


    Chesapeake Bay Gourmet

    List of Ingredients




    1 pound Maryland crabmeat
    * 1 8-ounce package cream cheese
    * 1 6-ounce package Gruyere cheese, grated
    * ½ cup milk


    * ¼ teaspoon lemon and pepper seasoning
    * ¼ cup sherry
    * Salt and pepper, to taste
    * French bread cut into 1-1 1/2 inch cubes

    Recipe



    Remove all cartilage from crabmeat. In fondue pot, set on low, combine cheeses, milk, seasonings and sherry. Stir until blended and smooth. Add crabmeat and heat stirring, occasionally, until hot and bubbly, 5 to 10 minutes. For serving, spear cubes of bread with fondue fork and swirl in figure-eight motion. If fondue thickens on standing, stir in a little additional milk or sherry. Makes about 4 cups fondue. *Note if you do not have a fondue pot, mixture may be made in a double boiler and either served from that or transferred to a chafing dish.

 

 

 

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