Hot Crab Fondue

Serves 4-6


  1. 1 pkg. (8 oz.) cream cheese, cubed and softened
  2. 5 ounces shredded Swiss cheese
  3. 6 cans (6 oz.) lump crabmeat, rinsed and drained
  4. 1/4 cup white wine
  5. 1/2 teaspoon white wine Worcestershire
  6. 1/4-1/2 teaspoon cayenne pepper
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon garlic powder
  9. 1 clove garlic, sliced in half
  10. 3/4 teaspoon parsley flakes

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.

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PWS 42