Hot Crab Fondue
INGREDIENTS
- 1 Tbsp unsalted butter
- 2 Tbsp shallot, minced
- 3 Tbsp dry white wine
- 1 cup half-and-half or cream
- 8 ounces cream cheese, cut into pieces, at room temperature
- 4 ounces white cheddar cheese, shredded
- 1/2 pound crab meat
- Juice of one lemon
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning
- French Bread
DIRECTIONS
- In a pot over medium heat
- sweat shallots briefly in butter.
- Add wine, half-and-half, cream cheese and cheddar cheese.
- Stir until cheese is melted and mixture is smooth.
- Stir in remaining ingredients and serve while hot and bubbly with toasted french bread.