Print Recipe
Crab Fondue
This rich and elegant crab fondue combines creamy cheeses, bright lemon, and savory seasonings for a simple yet impressive appetizer. Ready in about 30 minutes, it pairs perfectly with French bread, breadsticks, or crackers.
Course: Appetizers
Cuisine: French
Ingredients
- 1 T. unsalted butter
- 2 T. minced shallots or white parts of scallions
- 3 T. dry vermouth or white wine
- 1 c. half and half or light cream
- 8 oz. cream cheese cut into small cubes, at room temperature
- 4 oz. cheddar cheese shredded (about 1¼ cups)
- 1/2 lb. crabmeat flaked and picked over
- 2 T. lemon juice
- 2 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1/2 tsp. Old Bay seasoning
- hot pepper sauce to taste
- Chopped fresh parsley or chives for garnish
Instructions
-
Melt the butter in a medium, heavy-bottomed saucepan over medium heat. Add the minced shallots (or the white parts of scallions) and cook, stirring frequently, until softened, about 2 minutes. Pour in the dry vermouth or white wine and bring to a boil, then add the half-and-half and reduce to a simmer.
-
Slowly whisk in the cream cheese a little at a time, allowing each addition to melt and become smooth before adding more. Once the cream cheese is incorporated, stir in the shredded cheddar until fully melted. Fold in the flaked crabmeat, lemon juice, Dijon mustard, Worcestershire sauce, and Old Bay seasoning. Adjust heat with hot pepper sauce to taste.
-
Transfer the fondue to an earthenware or enameled cast-iron fondue pot and keep it warm over a fondue burner. Garnish with chopped fresh parsley or chives and serve immediately with French bread cubes, breadsticks, or cocktail crackers.