Crab Fondue

Name: Crab Fondue
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 510 grams (3 6-oz packages) cream cheese; 118 milliliters mayonnaise; 1 teaspoon mustard (yellow or Dijon); 2 Tbsps powdered sugar (or 1 Tbsp cornstarch if you want to skip the sugar); 1 teaspoons garlic powder; 2 teaspoons (or more to taste) Old Bay seasoning (or paprika with a little ground ginger and cayenne); 59 milliliters dry white wine or dry sherry (optional); 1 teaspoon lemon juice; 1 teaspoon lemon zest; 340 grams to 1 pound of lump crab meat, fresh or canned; 59 milliliters chopped green onion greens, chives, or parsley; 1 cube Day old French or Italian loaf bread (best not fresh or will fall apart when dipped), cubed into 1-inch

Crab Fondue might be just the hor d'oeuvre you are searching for. Watching your figure? This pescatarian recipe has 367 calories, 12g of protein, and 33g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. Plenty of people made this recipe, and 1858 would say it hit the spot. Head to the store and pick up lump crab meat, wine, mustard, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes. If you like this recipe, you might also like recipes such as Crab Fondue, Crab Cheese Fondue, and Baked Tilapia with Fondue Sauce and Crab.

Instructions

Make fondue base: Slowly heat the cream cheese, mayonnaise, powdered sugar, garlic powder, Old Bay, lemon zest, and mustard in a double boiler until the cheese is completely melted.

Ingredients you will need

Powdered Sugar

Garlic Powder

Cream Cheese

Lemon Zest

Mayonnaise

Mustard

Cheese

Base

Equipment you will use

Double Boiler

(If you don't have a double boiler, fill a saucepan a third of the way with water and bring to a boil, place a metal bowl over the saucepan. This will work as a double boiler.)

Ingredients you will need

Water

Equipment you will use

Double Boiler

Sauce Pan

Bowl

Stir in the wine, lemon juice, crab, and onion greens: Slowly stir in the wine and lemon juice (adjust quantities to taste and desired consistency). Slowly stir in the crab meat and onion greens.

Ingredients you will need

Lemon Juice

Crab

Greens

Onion

Wine

Transfer to chafing dish or fondue pot: To serve, transfer to a heated chafing dish or fondue pot to keep warm.

Equipment you will use

Pot

Serve with bread cubes and forks for dipping.

Ingredients you will need

Bread Cubes

Equipment

Ingredients

Servings:

510grams

(3 6-oz packages) cream cheese 118milliliters

mayonnaise 1teaspoon

mustard (yellow or Dijon)2Tbsps

powdered sugar (or 1 Tbsp cornstarch if you want to skip the sugar)1teaspoons

garlic powder 2teaspoons

(or more to taste) Old Bay seasoning (or paprika with a little ground ginger and cayenne)59milliliters

dry white wine or dry sherry (optional)1teaspoon

lemon juice 1teaspoon

lemon zest 340grams

to 1 pound of lump crab meat, fresh or canned 59milliliters

chopped green onion greens, chives, or parsley 1cube

Day old French or Italian loaf bread (best not fresh or will fall apart when dipped), cubed into 1-inch

Recommended wine: Chardonnay, Pinot Grigio, Riesling

Chardonnay, Pinot Grigio, and Riesling are my top picks for Crab. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.