Crab Cake Fondue

Cuisinart original

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


Makes 6 to 8 servings


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

Nutritional information

No nutrition information available


1. 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.

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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