CRAB CHEESE FONDUE
This is a creamy, delicious fondue! It is a hit whenever I make it. Guests get so excited to get a big piece of crab and much noise is made when it slips and falls back into the pot! Someone always ends up with a spoon scraping the pot for one last taste! Serve with French bread cubes, using a fondue fork to spear bread and swirl in fondue to coat. Try dipping grapes, carrot slices, or rye bread, whatever you like. I usually serve this fondue with a light salad.
Provided by Anne
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Melt cream cheese and wine together in an electric fondue pot or saucepan over low heat, stirring constantly until smooth, about 5 minutes.
- Toss Swiss cheese with cornstarch in a bowl to coat. Stir into wine mixture with crabmeat, milk, Worcestershire, and parsley until the cheese is smooth and crab is heated thoroughly, 5 to 10 minutes. Transfer to a fondue pot if not using already, or chafing dish; keep warm.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 3.2 g, Cholesterol 51.2 mg, Fat 15.8 g, Protein 8.2 g, SaturatedFat 10 g, Sodium 142.7 mg, Sugar 0.9 g
CRAB CHEESE FONDUE
"We used to host fondue parties regularly with our friends and tried to outdo each other with the most wonderful recipes. This thick and cheesy blend with its mild crab flavor was always a hit," notes field editor Mary Houchin of Swansea, Illinois.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a saucepan, combine milk and soup until blended. Add cheeses; cook and stir over low heat until melted. Stir in crab and lemon juice; remove from the heat., Rub the interior of a fondue pot with the cut side of garlic; discard garlic. Pour cheese mixture into pot; keep at a gentle simmer over low heat. Serve with bread cubes, tomatoes, zucchini, potatoes and/or artichoke hearts.
Nutrition Facts :
HOT CRAB FONDUE
Make and share this Hot Crab Fondue recipe from Food.com.
Provided by Dreamgoddess
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a pot over medium heat, roll shallots briefly in butter.
- Add wine, half-and-half, cream cheese and cheddar cheese.
- Stir until cheese is melted and mixture is smooth.
- Stir in remaining ingredients.
- Pour mixture into fondue pot over a candle or canned flame.
- Serve hot with broccoli and breadsticks.
- *Cut up crusty French bread can be substituted for breadsticks.
Nutrition Facts : Calories 875.6, Fat 71.1, SaturatedFat 44.3, Cholesterol 267, Sodium 1620.1, Carbohydrate 15, Fiber 0.2, Sugar 1.6, Protein 42.7
CRAB CHEESE FONDUE
I adopted this recipe from a member here at Zaar. This was her original description: "My daughter begged to take this recipe to school for her birthday party treat rather than cupcakes when she was six! The teachers asked me to make a separate batch for them the next time. We've been eating it every chance we get for the last twenty years. Given to me by a co-worker years' ago."
Provided by NcMysteryShopper
Categories Crab
Time 15m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Soften cream cheese.
- Blend the cheeses together.
- Add seasonings.
- Add crab and white wine.
- Heat and serve in a fondue pot with accompanying bread for dipping.
- May be doubled but do not double wine.
Nutrition Facts : Calories 189.8, Fat 6, SaturatedFat 3.3, Cholesterol 20.6, Sodium 366.3, Carbohydrate 24.7, Fiber 1, Sugar 1.5, Protein 8.8
CRAB MEAT FONDUE
I have made this for years and still do even tho I can't eat shellfish !! My loss but I love to make it for my family and friends. This is easy to make and can be kept warm in a small fondue pot. Serve with bread chunks or tortilla chips. Yummy.
Provided by Polly W
Categories Spreads
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt cream cheese and Old English cheese together in a large microwave bowl.
- Add rest of ingredients, mix well and heat in fondue pot on low.
- Serve with bread chunks or tortilla chips or both !
Nutrition Facts : Calories 285.4, Fat 23.6, SaturatedFat 14.7, Cholesterol 97.4, Sodium 654.7, Carbohydrate 3, Sugar 0.2, Protein 15.6
CRAB AND CHEDDAR FONDUE
That savory cheddar cheese fondue with flakes of juicy crab and just a few flakes of red pepper. Dip a cube of crusty french bread in the fondue. Mmmm... crabby cheese flakey gooey goodness..... Enjoy!
Provided by College Girl
Categories Crab
Time 12m
Yield 1 pot of fondue, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- in a douple boiler over simmering water, heat the cider or beer, lemon juice and sugar.
- In a seperate bowl, toss cheasse with the flour.
- When liquid is hot reduce heat, gradually stirl in cheese, and let i melt slowly. about 5 minutes.
- MEeanwhile, heat crabmeat in am icrowave on medium high until warm, about 30 seconds. (this helps cheese from curdling later!).
- Add crabmeat, caraway seed, salt, and cayenne to the melted cheese. Sprinkle with red pepper flakes for color. Transfer to a warm fondue pot and serve with the bread cubes alongside.
CRAB AND BRIE FONDUE
Make and share this Crab and Brie Fondue recipe from Food.com.
Provided by San Jose Chef
Categories Crab
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the Brie and cornstarch together in a bowl. Bring the wine, mustard, and shallots to a boil in a sauce pan. Allow it to boil for about 5 minutes.
- Reduce the heat to medium high and slowly stir in the cheese and crab. Stir for about 5 minutes, until the flavors develop and the alcohol cooks away.
- Taste and adjust the seasonings.
- OK to prepare up to 2 days in advance and refrigerate, or freeze for up to 3 months.
- OK to use as a sauce over broccoli, asparagus, chicken breasts, or fish. Season with either 1/2 teaspoons dried crushed Tarragon or 2-4 minced green chilies. Serve with Chardonnay.
Nutrition Facts : Calories 550, Fat 32.1, SaturatedFat 19.8, Cholesterol 156.5, Sodium 934.3, Carbohydrate 6.8, Sugar 1.6, Protein 36.4
BAKED TILAPIA W/ FONDUE SAUCE AND CRAB
Make and share this Baked Tilapia W/ Fondue Sauce and Crab recipe from Food.com.
Provided by Stephanie Z.
Categories Tilapia
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400.
- For the sauce, melt the butter in a pan. Stir in the flour and nutmeg until smooth.
- Gradually stir in the milk. Cook until smooth and thickens a little.
- Add the cheese, and stir until melted. Add in the sherry and crab meat, mixing well to coat the crab.
- Season tilapia with salt and pepper. Place the tilapia in an 8x8 pan.
- Pour the fondue-crab sauce over the tilapia.
- Sprinkle with the paprika.
- Bake at 400 for 25-30 minutes.
Nutrition Facts : Calories 475.3, Fat 9.4, SaturatedFat 4.2, Cholesterol 205, Sodium 515.9, Carbohydrate 13.3, Fiber 0.3, Sugar 0.7, Protein 69.3
CHEDDAR, CRAB AND WINE FONDUE
This is from my NC Cookbook. Submitted by the Duplin Winery of Duplin County. It is a scrumptious fondue dip. The recipe calls for Duplin County wine (Scuppernong or Riesling), but your favorite white wine will do. Serve using bread cubes or veggies.
Provided by Bobtail
Categories Crab
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Drain crabmeat and flake.
- Mix cheese and flour together.
- Heat wine until bubbles rise.
- Over low heat add cheese mixture to the wine, 1/2 cup at a time, stirring in between each addition, till the cheese is melted.
- Add caraway seeds and crabmeat.
- Transfer to fondue pot.
- Last but not least, ENJOY!
SHRIMP AND CRAB FONDUE
Steps:
- Chop salad shrimp into smaller pieces. Heat butter, shrimp, crabmeat & garlic in a fry pan until butter is melted. Stir well and set aside.
- Melt Velveeta cheese in microwave until hot and creamy. Add diced tomatoes & green chilies, shrimp & crabmeat mixture and reheat.
- Serve with sour dough bread ripped into bite size pieces.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ROCKY'S CRAB FONDUE
There was a restaurant in Columbus, Ohio called Rocky's that served this appetizer. I was so disappointed when they closed the restaurant as I could never find anyplace else that served this dish. Many years later I found this likeness in our local paper. I make it constantly for football parties or other gatherings!
Provided by jkoch960
Categories Crab
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix the ingredients and heat gently until bubbly. Serve with sourdough bread cubes and apple slices.
Nutrition Facts : Calories 359.6, Fat 33.5, SaturatedFat 20.9, Cholesterol 98.8, Sodium 412, Carbohydrate 4.5, Fiber 0.1, Sugar 0.4, Protein 11.1
WARM CRAB FONDUE
Delicate, sweet peekytoe crab is the star of this satisfying and flavorful dish from chef Bil Taibe of The Whelk.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 15
Steps:
- Place verjus, wine, vinegar, peppercorns, thyme, bay leaf, and 2 shallots in a medium saucepan over medium-high heat. Cook, stirring occasionally, until liquid is reduced and thickened, about 20 minutes. Strain into a medium saucepan; place over medium heat. Stir in butter until melted.
- Reduce heat to low and add crab and chives; season with salt and pepper. Cook until crab is heated through.
- Meanwhile, fill a high-sided skillet 2 inches high with oil; heat over medium-high heat until oil reaches 300 degrees on a deep-fry thermometer. Place flour in a small bowl; add remaining 2 shallots and toss to coat. Add shallots to hot oil and cook until lightly browned. Transfer to a paper towel-lined plate to drain; season with salt and pepper.
- Divide grits evenly among small bowls. Top with crab mixture and shallots. Garnish with tobiko and serve.
PAM'S CRAB FONDUE
I got this from my sister in law , Pam , and OMG ... I absolutely LOVE it .. unfortunately , I can't get fresh crab in Pa.!! I don't even want to try canned crab ...I just don't think it would be the same... if anyone DOES happen to try it with canned, let me know how it works?? :)
Provided by Marlene.
Categories Crab
Time 10m
Yield 1 bowl
Number Of Ingredients 6
Steps:
- Melt both cheeses.
- Stir in whipping cream.
- Add W.
- sauce and garlic powder, stirring until well blended.
- Add a crab.
- That's what my recipe says!
- Add a crab!
- *LOL*She served this with warm baguette type bread, or you could do crackers of some type.
- MmMmm~ I have no clue how many this serves!
- It's dip.
- *preptime doesn't include cleaning the crab~ i've never had to clean my own crab, so i really don't know how long it takes!
HOT CRAB FONDUE
If you don't have a fondue pot this can be made in a pie plate and heated in the oven @ 350 for approx 25 minutes. It's just more fun to fondue it :)
Provided by Kathleen Walsh
Categories Seafood Appetizers
Time 30m
Number Of Ingredients 14
Steps:
- 1. In a fondue pot melt butter & saute garlic and shallots until soft
- 2. Add wine cooking for 1 minute then add half and half, cream chesse and cheddar cheese until melted.
- 3. Add crab, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, and dillweed. Heat an additional 3 minutes, gently stirring occasionally until well combined and heated through
- 4. Serve with assorted bread cubes. If you don't have a fondue pot with adjustable heating follow above instructions only using a pot on top of stove then add to fondu pot to serve with your bread cubes.
CRAB CHEESE FONDUE
Steps:
- Melt Velveeta cheese in microwave. On the stove, heat the Velveeta with the mayonnaise and sour cream. Mix it well on low heat. Add the crab and green onions. Put mixture into a crockpot and keep warm. Cut french bread into cubes and serve along side the dip. You can use veggies for dipping, also.
QUICK CRAB FONDUE
This recipe was given to me over 30 years ago from a man who used to make it at hunting camp. It's very fast to make, and hard to stop eating. Enjoy!-Kathy Brown of Lake Havasu City, Arizona
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the cheese sauce, butter, wine or broth and garlic powder. Cook and stir over medium-low heat for 18-20 minutes or until cheese is melted. Stir in crab; cook 1-2 minutes longer or until heated through. , Transfer to a small fondue pot and keep warm. Serve with bread cubes.
Nutrition Facts : Calories 178 calories, Fat 15g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 758mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
CRAB ARTICHOKE FONDUE RECIPE RECIPE - (4.5/5)
Provided by KeyIngredient
Number Of Ingredients 9
Steps:
- 1. In a large saucepan combine the Soup, Milk and Cheeses over low heat until the cheeses melt 2. Add the remaining ingredients and cook on low for about 10 minutes stirring constantly 3. Spray Non Stick Cooking Spray in your slow cooker then transfer the Fondue to the slow cooker. Turn slow cooker on low to keep the Fondue warm 4. Serve Baguette Pieces with skewers and Tortilla Chips with the Fondue Recipe By: Hot Dish Homemaker
CRAB FONDUE
Blow them away with this decadent cheesy crab fondue appetizer served with hunks of French bread. It's a deceptively simple dip-ready in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 28
Number Of Ingredients 7
Steps:
- In 2-quart saucepan or chafing dish, heat all ingredients except crabmeat and bread over medium heat, stirring constantly, until cheese is melted. Stir in crabmeat. Pour into fondue pot or chafing dish to keep warm; dip will hold for 2 hours.
- Spear bread cubes with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of dry white wine or milk.)
Nutrition Facts : Calories 150, Carbohydrate 8 g, Cholesterol 45 mg, Fiber 0 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 0 g, TransFat 0 g
TRINA'S CRAB FONDUE
Categories Sauce Cheese Cocktail Party Quick & Easy Simmer
Yield 4 Appetizer
Number Of Ingredients 5
Steps:
- Melt cheeses slowly over medium heat. Add other ingredients when thoroughly melted.
OVERNIGHT CRAB FONDUE
Steps:
- Slice franch bread, butter and sprinkle with garlic powder. Cut into 1 inch cubes (about 4 cups) and toast 350 for 10 minutes. Arrange 2 cups cubes in bettered baking dish. Combine crab, lemon juice, onion, parsley and worcestershire sauce. Spread 1/2 crab mixture over bread, then 1/2 the cheese. Repeat again. Beat eggs, milk, mustad and salt. Pour over all. Cover and refrigerate overnight. Bake covered for 1 hour at 350. Uncover and bake 1/2 hour or until done.
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