Best Maine Crabmeat Fondue Recipes

SENSATIONAL CRABMEAT FONDUE

Steps:

• In a 6-qt. stockpot, cook butter over medium-high heat. Add onions: cook and stir until tender. Add crab; cook 2-3 minutes longer or until heated through. Stir in milk, wine and pepper; heat until bubbles form around sides of pan., Reduce heat to medium-low. Add 1/2 cup Monterey Jack cheese; stir constantly until almost completely melted. Continue adding the cheeses, 1/2 cup at a time, allowing cheese to almost melt completely between additions. Cook and stir until mixture is thickened and smooth., Transfer to a heated fondue pot; keep fondue bubbling gently. Serve with bread cubes.

CRABMEAT FONDUE

Steps:

• Preheat the oven to 375 degrees F. Spray a small 6 by 9-inch baking dish with nonstick cooking spray.
• Combine the panko, cheese, and parsley in a small bowl.
• Whisk the cream cheese in a large bowl until completely smooth. Stir in the mayonnaise, milk, shallot, chives, lemon juice, Worcestershire, mustard, salt, and hot sauce. Gently fold in the crabmeat until just blended. Spoon the mixture into the baking dish and sprinkle with the panko mixture. Bake on the top rack until the topping is browned and the filling is hot and bubbly, 35 minutes. Serve with celery or other crudites.

ROCKY'S CRAB FONDUE

Steps:

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

NEW ENGLAND CRAB CAKES

Steps:

• In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes.
• Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.

CRABMEAT AND BRIE FONDUE

Steps:

• Tomato Confit:.
• Place tomatoes in a small saucepan and season with the salt.
• Add rosemary sprig and garlic and enough olive oil to barley cover the top of tomatoes.
• Bring oil to a very low simmer and cook for about 1 hour.
• Remove tomatoes from the oil with a slotted spoon and place in food processor or blender.
• Process until smooth, 1-2 minutes. Yield about 1/2 cup.
• Fondue:.
• Place a skillet over medium heat.
• Add the butter to the pan.
• Once the butter is melted, add the shallots and saute, stirring occasionally, until the shallots are soft and translucent, about 1 miute.
• Add the heavy cream and bring to a simmer.
• Once the cream is hot and bubbling, add the Brie and use a whisk to stir into the cream.
• Season the cream with the salt and pepper and add crabmeat to the pan; use a wooden spoon and stir in slowly.
• Continue to cook the fondue over medium heat until the cream is slightly reduced, about 3-5 minutes.
• Remove from the heat and stir into the fondue.
• Transfer fondue to a fondue pot and spoon Tomato Confit into the fondue.
• Serve warm with bread and/or fresh assorted vegetables.

CRABMEAT FONDUE

Steps:

• In a fondue pot over low heat, add the American cheese and the cream cheese. Stir well to combine and cook until the cheese has melted. Add the crabmeat, half-and-half, Worcestershire, and garlic salt and heat through until hot and creamy.
• Serve with cubed toasted French bread, for dipping.

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 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.