Crab Fondue

Name: Crab Fondue
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 cube Day old French or Italian loaf bread (best not fresh or will fall apart when dipped), cubed into 1-inch; 510 grams (3 6-oz packages) cream cheese; 59 milliliters dry white wine or dry sherry (optional); 1 teaspoons garlic powder; 59 milliliters chopped green onion greens, chives, or parsley; 1 teaspoon lemon juice; 1 teaspoon lemon zest; 340 grams to 1 lb of lump crab meat, fresh or canned; 118 milliliters mayonnaise; 1 teaspoon Old Bay seasoning (or paprika with a little ground ginger and cayenne); 2 Tbsps powdered sugar (or 1 Tbsp corn starch if you want to skip the sugar); 1 teaspoon mustard (yellow or Dijon)

Crab Fondue might be just the main course you are searching for. This recipe serves 8. One serving contains 803 calories, 19g of protein, and 76g of fat. A mixture of old bay seasoning, garlic powder, lemon zest, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the powdered sugar you could follow this main course with the Hazelnut Brownie Cupcakes with Hazelnut Buttercream as a dessert. It is a good option if you're following a pescatarian diet.

Ingredients

Servings:

1cube

Day old French or Italian loaf bread (best not fresh or will fall apart when dipped), cubed into 1-inch 510grams

(3 6-oz packages) cream cheese 59milliliters

dry white wine or dry sherry (optional)1teaspoons

garlic powder 59milliliters

chopped green onion greens, chives, or parsley 1teaspoon

lemon juice 1teaspoon

lemon zest 340grams

to 1 lb of lump crab meat, fresh or canned 118milliliters

mayonnaise 1teaspoon

Old Bay seasoning (or paprika with a little ground ginger and cayenne)2Tbsps

powdered sugar (or 1 Tbsp corn starch if you want to skip the sugar)1teaspoon

mustard (yellow or Dijon)

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. 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. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.