This recipe for Hot Crab Fondue is lightly spiced and flavored with garlic, shallots, wine, cream cheese, cheddar, dill, and Worcestershire sauce. Serve hot with breadsticks, French bread cubes, and/or cocktail crackers. This fondue is filling enough to make a meal.
Many epicures believe that seafood and cheese don't mix because the delicate flavors of seafood are overwhelmed by the aggressive flavors of strong cheeses. But a happy coexistence can be achieved by pairing shellfish with milder cheeses like the cream cheese and mild Cheddar in this recipe.
This would be considered a cheese fondue or Fondue au Fromage. The other two types of classic fondues are Fondue Bourguignonne (beef fondue) and Chocolate Fondue, although there are hundreds of variations on these three, as this recipe demonstrates.
Do you know the right fondue pot to use for cheese fondue? Check out the information after the directions for this recipe, below.
- 1 tablespoon butter (unsalted)
- 1 clove garlic (finely minced)
- 2 tablespoons shallot (minced)
- 1/4 cup white wine (dry)
- 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 mustard (Dijon)
- 1 lemon (juice of)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon dill weed (dried)
- Optional: breadsticks (or French bread cubes, and/or cocktail crackers)
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 Pots
The 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).