|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 44g||57%|
|Saturated Fat 24g||121%|
|Total Carbohydrate 68g||25%|
|Dietary Fiber 3g||10%|
|Total Sugars 11g|
|Vitamin C 5mg||24%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
"I found the flavors in this hot crab fondue well-balanced—you can taste the lemon and wine notes, the cheese, and the crab all at once. I would recommend tasting as you add the lemon and mustard to avoid overwhelming the flavor of the crab." —Diana Rattray
1 clove garlic, finely minced
2 tablespoons shallot, minced
1 tablespoon unsalted butter
1/4 cup dry white wine
1 cup half-and-half
8 ounces cream cheese, cut into pieces, at room temperature
4 ounces mild cheddar cheese, shredded
1/2 pound crab meat, picked over for shells
1 teaspoons Dijon mustard, more to taste
1 tablespoon freshly squeezed lemon juice, more to taste
1 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay seasoning
1/2 teaspoon dried dill weed
Breadsticks, for serving
French bread cubes, for serving
Cocktail crackers, for serving
Gather the ingredients.
In a medium saucepan over medium heat, gently sauté the garlic and shallot in the butter until translucent.
Add the wine and cook for 1 minute. Add the half-and-half, cream cheese pieces, and cheddar cheese. Stir until cheese is melted and the mixture is smooth.
Add the crab meat. Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, and dried dill weed. Gently heat an additional 3 minutes, stirring occasionally. Taste the mixture and adjust the seasoning as desired with more mustard and lemon juice.
Serve the fondue hot with breadsticks, French bread cubes, and/or cocktail crackers.
- Use good quality cheese in your fondue. Mild and sharp cheddar cheeses melt more smoothly than extra-sharp.
- If you don't have a fondue pot with a heat source, a slow cooker or chafing dish may be used to keep a hot fondue warm.
- Double the amount of crab to make the dish a hearty meal for 4.
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).
- Instead of half-and-half, use light cream.
- Swap out the dried dillweed with 1 1/2 teaspoons of fresh chopped dill.
- You may replace the dry white wine with dry sherry.
How to Store Crab Fondue
- Refrigerate leftover crab fondue in an airtight container and consume within 4 days.
- Reheat leftover fondue in a saucepan over medium-low heat until the fondue reaches 165 F.
- To freeze, transfer the cooled crab fondue to a freezer container and freeze for up to 3 months. Defrost in the refrigerator overnight.