Springfield Cash & Carry Recipes
https://www.springfieldcashncarry.com/Recipes/Detail/4337/Hot_Crab_Fondue
Hot Crab Fondue
Yield: Serves 4-6
Ingredients
| 1 |
pkg. |
(8 oz.) cream cheese, cubed and softened
|
|
|
| 5 |
ounces |
shredded Swiss cheese
|
|
|
| 6 |
cans |
(6 oz.) lump crabmeat, rinsed and drained
|
|
|
| 1/4 |
cup |
white wine
|
|
|
| 1/2 |
teaspoon |
white wine Worcestershire
|
|
|
| 1/4-1/2 |
teaspoon |
cayenne pepper
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/4 |
teaspoon |
garlic powder
|
|
|
| 1 |
clove |
garlic, sliced in half
|
|
|
| 3/4 |
teaspoon |
parsley flakes
|
|
|
Directions:
Rub garlic on sides and bottom of fondue pot, discard. Heat cream cheese, Swiss and wine until melted and smooth; stirring frequently.
Add remaining ingredients. Mix well. Stir in parsley.
Transfer fondue pot to lit burner. If mixture becomes too thick add a little more wine.
Serve with breadsticks, and cubed French bread or celery sticks.
Please note that some ingredients and brands may not be available in every store.
Springfield Cash & Carry Recipes
https://www.springfieldcashncarry.com/Recipes/Detail/4337/Hot_Crab_Fondue