Hot Crab Fondue

Hot Crab Fondue

The Spruce / Julia Hartbeck

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 2 servings
Nutrition Facts (per serving)
963 Calories
77g Fat
19g Carbs
45g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 2
Amount per serving
Calories 963
% Daily Value*
Total Fat 77g 99%
Saturated Fat 46g 230%
Cholesterol 338mg 113%
Sodium 1569mg 68%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 2%
Total Sugars 11g
Protein 45g
Vitamin C 13mg 63%
Calcium 770mg 59%
Iron 1mg 8%
Potassium 766mg 16%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

  1. Gather the ingredients.

    Hot Crab Fondue ingredients

    The Spruce / Julia Hartbeck

  2. In a pot over medium heat, gently sauté a finely minced clove of garlic and minced shallots in unsalted butter briefly or until translucent.

    minced clove of garlic and minced shallots in a pan

    The Spruce / Julia Hartbeck

  3. 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.

    cheese sauce in a pot

    The Spruce / Julia Hartbeck

  4. 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.

    shell-free crab meat, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, and dried dill weed with cheese sauce in a pan

    The Spruce / Julia Hartbeck

  5. Serve fondue hot with breadsticks, French bread cubes, and/or cocktail crackers.

    Hot Crab Fondue served with bread

    The Spruce / Julia Hartbeck

Recipe Variation

  • 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).