Hot Crab Fondue
Ingredients
- 1 (10-oz) French baguette
- 3 Tbsp olive oil
- 1 Tbsp butter
- 1 shallot, minced
- 1 clove garlic, minced
- ¼ cup white wine
- 1 cup half-and-half
- 1 (8-oz) block cream cheese, softened
- 1 cup shredded Cheddar cheese
- 2 Tbsp lemon juice
- 1 Tbsp minced fresh dill
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ tsp Old Bay seasoning
- 1 lb jumbo lump crabmeat, picked free of shell
Instructions
- Preheat oven to 400°F. Thinly slice baguette, and place slices on 2 large baking sheets. Brush slices with oil. Bake 8 to 10 minutes or until toasted. Set aside to cool.
- Meanwhile, melt butter in a large saucepan over medium heat. Add shallot and garlic; cook, stirring occasionally, 2 minutes. Add wine; cook 2 minutes. Add half-and-half; bring to a simmer over medium-low heat.
- Add cream cheese, stirring until blended. Gradually stir in Cheddar cheese until blended.
- Stir in lemon juice, dill, mustard, Worcestershire sauce, and seasoning. Gently fold in crabmeat.
- If desired, pour cheese mixture into a fondue pot, and keep warm until ready to serve. Serve fondue with toasted baguette slices.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
392
|
392
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 12 | 12 |
| Protein (g) | 17 | 17 |
| Carb (g) | 24 | 24 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 786 | 786 |
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