CRAB CHEESE FONDUE

Crab Cheese Fondue image

"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

Time 15m

Yield 3 cups.

Number Of Ingredients 8

Ingredients

3/4 cup whole milk
1/2 cup condensed cream of mushroom or celery soup, undiluted
2 cups shredded cheddar cheese
8 ounces process cheese (Velveeta), cubed
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
2 teaspoons lemon juice
1 garlic clove, halved
Cubed French bread, cherry tomatoes, baby zucchini, cooked new potatoes and/or artichoke hearts for dipping

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 :

*** Explore more Crab Cheese Fondue Recipes »

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