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Crab Cake Fondue

Because crab is the star of this fondue, be sure to buy the best crabmeat possible – it makes a world of difference!



1        teaspoon vegetable oil

1         small (or ½ medium) onion, peeled and chopped

½        small red bell pepper, seeded and chopped

1         jalapeño, seeded and finely chopped

½        teaspoon kosher salt

¼        cup dry white wine, room temperature

1¼      cups half-and-half

1         package (8 ounces) cream cheese, cut into 6 pieces

½        pound Cheddar, finely shredded

½        pound crabmeat (use the highest quality that you can purchase)

1         teaspoon Old Bay seasoning

½        teaspoon Worcestershire sauce

½        teaspoon Dijon mustard


1. Put the oil in the fondue pot and set to Setting 4–4½. Once oil is hot, add the chopped veg- etables and ¼ teaspoon of the salt. Cook until softened, about 1½ to 2 minutes. Add the wine, cooking until it is almost completely evaporated, and then stir in the half-and-half.

2. Once the half-and-half is warmed through, stir in all of the cream cheese and then the Cheddar, about ½ cup at a time. Once the cheese has fully melted, stir in the crabmeat, remaining salt, Old Bay, Worcestershire and mustard. Taste and adjust seasonings as desired.

3. Reduce the temperature to Setting 3 for serving. This fondue pairs well with crusty bread cubes and steamed or blanched green beans and broccoli.

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Makes 6 to 8 servings

Nutritional Information
Per Serving

no nutrition information available