Crab Fondue
- 18 ounces (3 6-oz packages) cream cheese
- 1/2 cup mayonnaise
- 1 teaspoon mustard (yellow or Dijon)
- 2 Tbsp powdered sugar (or 1 Tbsp corn starch if you want to skip the sugar)
- 1/2 teaspoon garlic powder
- 1-2 teaspoons Old Bay seasoning (or paprika with a little ground ginger and cayenne)
- 1/4 - 1/2 cup dry white wine or dry sherry (optional)
- 1-2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 3/4 lb to 1 lb of lump crab meat, fresh or canned
- 1/4 cup chopped green onion greens, chives, or parsley
- Day old French or Italian loaf bread (best not fresh or will fall apart when dipped), cubed into 1-inch cubes
- Produce
- Garlic powder (1/2 teaspoon)
- Green onion greens (1/4 cup)
- Lemon, zest (1 teaspoon)
- Seafood
- Lump crab meat, fresh or canned (3/4 lb)
- Condiments
- Mayonnaise (1/2 cup)
- Mustard (yellow or dijon) (1 teaspoon)
- Cooking & Baking
- Old bay seasoning (1 teaspoons)
- Powdered sugar (2 Tbsp)
- Bread & Baked Goods
- French or italian loaf bread, Day old (1)
- Drinks
- Lemon juice (1 teaspoons)
- Dairy
- Cream cheese (18 ounces)
- Beer, Wine & Liquor
- White wine or dry sherry, dry (1/4 cup)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published January 15, 2009 (4 years ago).
15 people saved this recipe.
