Grove City County Market Recipes
https://gccountymarket.com/Recipes/Detail/4337/
Hot Crab Fondue
Yield: Serves 4-6
Ingredients
| 1 | pkg. | (8 oz.) cream cheese, cubed and softened | |
|
|
|||
| 5 | ounces | shredded Swiss cheese | |
|
|
|||
| 6 | cans | (6 oz.) lump crabmeat, rinsed and drained | |
|
|
|||
| 1/4 | cup | white wine | |
|
|
|||
| 1/2 | teaspoon | white wine Worcestershire | |
|
|
|||
| 1/4-1/2 | teaspoon | cayenne pepper | |
|
|
|||
| 1/2 | teaspoon | salt | |
|
|
|||
| 1/4 | teaspoon | garlic powder | |
|
|
|||
| 1 | clove | garlic, sliced in half | |
|
|
|||
| 3/4 | teaspoon | parsley flakes | |
|
|
|||
Directions:
Rub garlic on sides and bottom of fondue pot, discard. Heat cream cheese, Swiss and wine until melted and smooth; stirring frequently.
Add remaining ingredients. Mix well. Stir in parsley.
Transfer fondue pot to lit burner. If mixture becomes too thick add a little more wine.
Serve with breadsticks, and cubed French bread or celery sticks.
Please note that some ingredients and brands may not be available in every store.
Grove City County Market Recipes
https://gccountymarket.com/Recipes/Detail/4337/
Connect With Us
By continuing to browse our site, you agree to our use of
Cookies, Privacy Policy and Terms of Service
.
Be the first to comment on this recipe!
Add a Comment Login