Appetizers
Crab Cake Fondue
Makes 6 to 8 servings
Crab Cake Fondue
Makes 6 to 8 servings
Because crab is the star of this fondue, be sure to buy the best crabmeat possible - it makes a world of difference!
Ingredients
- 1 teaspoon vegetable oil
- 1 small (or ½ medium) onion, peeled and chopped
- ½ small red bell pepper, seeded and chopped
- 1 jalapeno, 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
Preparation
- Put the oil in the fondue pot and set to Setting 4 ½. Once oil is hot, add the chopped vegetables 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.
- 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.
- Reduce the temperature to Setting 3 for serving. This fondue pairs well with crusty bread cubes and steamed or blanched green beans and broccoli.
