|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 78g||99%|
|Saturated Fat 46g||230%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 1g||4%|
|Total Sugars 11g|
|Vitamin C 13mg||63%|
|*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.
1 tablespoon unsalted butter
1 clove garlic, finely minced
2 tablespoons shallot, minced
1/4 cup dry white wine
1 cup half-and-half
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
2 tablespoons freshly squeezed lemon juice, from 1 lemon
1 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay seasoning
1/2 teaspoon dried dill weed
Breadsticks, or French bread cubes, or cocktail crackers, for serving
Gather the ingredients.
In a pot over medium heat, gently sauté a finely minced clove of garlic and minced shallots in unsalted butter briefly or until translucent.
Add dry white wine and cook for 1 minute, then add half-and-half or light cream, room-temperature cream cheese pieces, and shredded cheddar cheese. Stir until cheese is melted and the mixture is smooth.
Add shell-free crab meat, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, and dried dill weed. Gently heat an additional 3 minutes, stirring occasionally.
Serve fondue hot with breadsticks, French bread cubes, and/or cocktail crackers.
- Instead of half-and-half, use light cream.
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).