Best Rockys Crab Fondue Recipes

HOT CRAB FONDUE

Hot Crab Fondue image

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

Ingredients

2 tablespoons unsalted butter
3 -4 tablespoons shallots, minced
6 tablespoons dry white wine
2 cups half-and-half (I use heavy cream) or 2 cups cream (I use heavy cream)
16 ounces cream cheese, cut into pieces, at room temperature
1 cup white cheddar cheese, shredded
1 lb crabmeat
2 lemons, juice of
4 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay Seasoning
2 cups broccoli florets, blanched and cooled
breadstick

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 FONDUE

Crab Fondue image

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

Ingredients

2 cups shredded Gruyère or Swiss cheese (8 oz)
2 packages (8 oz each) cream cheese, softened
1/4 cup frozen stir-fry bell peppers and onions (from 1-lb bag)
1/2 cup dry white wine or milk
1/8 teaspoon ground red pepper (cayenne)
3 cans (6 oz each) crabmeat, drained and cartilage removed
1 loaf (14 to 16 oz) French bread, cut into 1-inch cubes

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

CRAB CHEESE FONDUE

Crab Cheese Fondue image

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

Ingredients

1 (8 ounce) package cream cheese, softened
½ cup dry white wine
6 ounces shredded Swiss cheese
1 teaspoon cornstarch
2 Snow Crab clusters, shelled and chopped
3 tablespoons milk
2 teaspoons Worcestershire sauce
1 teaspoon snipped fresh parsley

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 MEAT FONDUE

Crab Meat Fondue image

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

Ingredients

1 (8 ounce) can crabmeat, rinsed and drained
2 (4 ounce) jars Kraft Old English cheese spread
8 ounces cream cheese
1/2 cup half-and-half
1 dash Worcestershire sauce
1 dash garlic powder

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

SENSATIONAL CRABMEAT FONDUE

Sensational Crabmeat Fondue image

We entertain a lot, and luxurious crab fondue makes guests feel indulged. -Debbie Obert, Middleburg, Florida

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 8 cups.

Number Of Ingredients 11

Ingredients

1/2 cup butter, cubed
3 green onions, finely chopped
2 packages (8 ounces each) imitation crabmeat, coarsley chopped
2 cups whole milk
1/2 cup white wine or chicken broth
1/4 teaspoon pepper
2 cups shredded Monterey Jack cheese
2 cups shredded Swiss cheese
2 cups shredded Gruyere or additional shredded Swiss cheese
1 cup cubed process cheese (Velveeta)
Cubed French bread

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.

Nutrition Facts : Calories 144 calories, Fat 11g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 257mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

CRABMEAT FONDUE

Crabmeat Fondue image

Provided by Food Network Kitchen

Categories appetizer

Time 50m

Yield 12 (1/4 cup servings)

Number Of Ingredients 16

Ingredients

Nonstick cooking spray
1/4 cup plain panko bread crumbs
2 tablespoons freshly grated Parmesan
1 tablespoon chopped fresh parsley leaves
4 ounces reduced-fat cream cheese (Neufchatel), softened at room temperature
1/2 cup light mayonnaise
1/4 cup fat-free milk
1 shallot, minced
1 tablespoon chopped fresh chives
1 tablespoon lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon hot sauce
1 (8-ounce) container lump crabmeat, picked through
Celery or other crudites

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.