Best Crab Fondue Recipes

CRAB CHEESE FONDUE

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.

CRAB CHEESE FONDUE

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.

HOT CRAB FONDUE

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.

CRAB CHEESE FONDUE

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.

CRAB MEAT FONDUE

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 !

CRAB AND CHEDDAR FONDUE

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.

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.

BAKED TILAPIA W/ FONDUE SAUCE AND CRAB

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.

CHEDDAR, CRAB AND WINE FONDUE

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!

CRAB AND BRIE FONDUE

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.

ROCKY'S CRAB FONDUE

Steps:

• Mix the ingredients and heat gently until bubbly. Serve with sourdough bread cubes and apple slices.

PAM'S CRAB FONDUE

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!

WARM CRAB FONDUE

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.

HOT CRAB FONDUE

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

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.

CRAB ARTICHOKE FONDUE RECIPE RECIPE - (4.5/5)

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

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.)

TRINA'S CRAB FONDUE

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.