La Grange IGA Recipes
https://www.lagrangeigaoh.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.
La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/4337/Hot_Crab_Fondue