Crab Fondue

Name: Crab Fondue
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 28
Cuisine: Global
Ingredients: 59 milliliters frozen stir-fry bell peppers and onions (from 1-lb bag); 510 grams cans each) crabmeat, drained and cartilage removed; 454 grams packages each) cream cheese, softened; 118 milliliters dry white wine or milk; 397 grams loaf French bread, cut into 1-inch cubes; 0 teaspoons ground red pepper (cayenne); 227 grams cups shredded Gruyère or Swiss cheese

If 87 cents per serving falls in your budget, Crab Fondue might be an awesome pescatarian recipe to try. This recipe serves 28. One portion of this dish contains roughly 8g of protein, 8g of fat, and a total of 146 calories. If you have wine, crabmeat, cream cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

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.

Ingredients you will need

Crabmeat

Cheese

Bread

Equipment you will use

Sauce Pan

Pour into fondue pot or chafing dish to keep warm; dip will hold for 2 hours.

Ingredients you will need

Dip

Equipment you will use

Pot

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.)

Ingredients you will need

Dry White Wine

Bread Cubes

Milk

Dip

Equipment

Sauce Pan

Pot

Ingredients

Servings:

59milliliters

frozen stir-fry bell peppers and onions (from 1-lb bag)510grams

cans each) crabmeat, drained and cartilage removed 454grams

packages each) cream cheese, softened 118milliliters

dry white wine or milk 397grams

loaf French bread, cut into 1-inch cubes 0teaspoons

ground red pepper (cayenne)227grams

cups shredded Gruyère or Swiss cheese

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hanna Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.