Hot Crab Fondue Perfect as an Appetizer or a Meal

• Seafood

  • 1/2 lb Crab meat

• Produce

  • 1/2 tsp Dill weed, dried
  • 1 Garlic clove
  • 1 Lemon, Juice of
  • 2 tbsp Shallot

• Condiments

  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Old bay seasoning

• Bread & Baked Goods

  • 1 Breadsticks

• Dairy

  • 1 tbsp Butter, unsalted
  • 4 oz Cheddar cheese
  • 8 oz Cream cheese
  • 1 cup Half and half

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on homecooking.about.com

Description

Ingredients

• 1 tablespoon unsalted butter
• 1 garlic clove, finely minced
• 2 tablespoons shallot, minced
• 1/4 cup dry white wine
• 1 cup half-and-half (10 to 15% milk fat) or light cream (18 to 30% milk fat)
• 8 ounces cream cheese, cut into pieces, at room temperature
• 4 ounces Cheddar cheese, shredded
• 1/2 pound crab meat, picked over for shells
• 2 teaspoons Dijon mustard
• Juice of 1 lemon
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon dried dill weed
• Breadsticks, French bread cubes, and/or cocktail crackers

Directions

• Preparation In a pot over medium heat, gently sauté 1 finely minced clove of garlic and 2 tablespoons minced shallots in 1 tablespoon unsalted butter briefly or until translucent. Add 1/4 cup dry white wine and cook for 1 minute, then add 1 cup half-and-half or light cream, 8 ounces room-temperature cream cheese pieces, and 4 ounces shredded Cheddar cheese. Stir until cheese is melted and mixture is smooth. Add 1/2 pound shell-free crab meat, 2 teaspoons Dijon mustard, juice of 1 lemon, 1 teaspoon Worcestershire sauce, 1/2 teaspoon Old Bay seasoning, and 1/2 teaspoon dried dill weed. Gently heat an additional 3 minutes, stirring occasionally.  Serve fondue hot with breadsticks, French bread cubes, and/or cocktail crackers.Types of Fondue PotsThe type of fondue pot you need depends on the type of fondue you will be making. Chocolate fondues need a small, thicker pot and a candle flame is usually adequate. Meat fondues cooked in hot oil require a pot than can withstand very high heat (electric pots are best for this). A thicker pot that will hold the heat without scorching the contents is better for cheese fondues (candle, alcohol burner, Sterno or electric are all good for cheese).