Print: Crab Cheese Fondue

This is a creamy, delicious fondue! It is a hit whenever I make it. Guests get so excited to get a big piece of crab and much noise is made when it slips and falls back into the pot! Someone always ends up with a spoon scraping the pot for one last taste! Serve with French bread cubes, using a fondue fork to spear bread and swirl in fondue to coat. Try dipping grapes, carrot slices, or rye bread, whatever you like. I usually serve this fondue with a light salad.

Prep

16 min

Cook

21 min

Servings

Difficulty

Medium

Ingredients

1 , 8 ounce
0.5 cups dry white wine
6 ounces shredded Swiss cheese
1 teaspoon cornstarch
2 Snows Crab clusters , shelled and chopped
3 tablespoons milk
2 teaspoons Worcestershire sauce
1 teaspoon snipped fresh parsley

Instructions

1 Melt cream cheese and wine together in an electric fondue pot or saucepan over low heat, stirring constantly until smooth, about 5 minutes.
2 Toss Swiss cheese with cornstarch in a bowl to coat. Stir into wine mixture with crabmeat, milk, Worcestershire, and parsley until the cheese is smooth and crab is heated thoroughly, 5 to 10 minutes. Transfer to a fondue pot if not using already, or chafing dish; keep warm.

Nutrition per serving

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