Crab And Cheese Fondue Recipes

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CRAB CHEESE FONDUE



Crab Cheese Fondue image

"We used to host fondue parties regularly with our friends and tried to outdo each other with the most wonderful recipes. This thick and cheesy blend with its mild crab flavor was always a hit," notes field editor Mary Houchin of Swansea, Illinois.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 3 cups.

Number Of Ingredients 8

3/4 cup whole milk
1/2 cup condensed cream of mushroom or celery soup, undiluted
2 cups shredded cheddar cheese
8 ounces process cheese (Velveeta), cubed
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
2 teaspoons lemon juice
1 garlic clove, halved
Cubed French bread, cherry tomatoes, baby zucchini, cooked new potatoes and/or artichoke hearts for dipping

Steps:

  • In a saucepan, combine milk and soup until blended. Add cheeses; cook and stir over low heat until melted. Stir in crab and lemon juice; remove from the heat., Rub the interior of a fondue pot with the cut side of garlic; discard garlic. Pour cheese mixture into pot; keep at a gentle simmer over low heat. Serve with bread cubes, tomatoes, zucchini, potatoes and/or artichoke hearts.

Nutrition Facts :

CRAB FONDUE



Crab Fondue image

Blow them away with this decadent cheesy crab fondue appetizer served with hunks of French bread. It's a deceptively simple dip-ready in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 28

Number Of Ingredients 7

2 cups shredded Gruyère or Swiss cheese (8 oz)
2 packages (8 oz each) cream cheese, softened
1/4 cup frozen stir-fry bell peppers and onions (from 1-lb bag)
1/2 cup dry white wine or milk
1/8 teaspoon ground red pepper (cayenne)
3 cans (6 oz each) crabmeat, drained and cartilage removed
1 loaf (14 to 16 oz) French bread, cut into 1-inch cubes

Steps:

  • In 2-quart saucepan or chafing dish, heat all ingredients except crabmeat and bread over medium heat, stirring constantly, until cheese is melted. Stir in crabmeat. Pour into fondue pot or chafing dish to keep warm; dip will hold for 2 hours.
  • Spear bread cubes with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of dry white wine or milk.)

Nutrition Facts : Calories 150, Carbohydrate 8 g, Cholesterol 45 mg, Fiber 0 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 0 g, TransFat 0 g

CRAB CHEESE FONDUE



Crab Cheese Fondue image

I adopted this recipe from a member here at Zaar. This was her original description: "My daughter begged to take this recipe to school for her birthday party treat rather than cupcakes when she was six! The teachers asked me to make a separate batch for them the next time. We've been eating it every chance we get for the last twenty years. Given to me by a co-worker years' ago."

Provided by NcMysteryShopper

Categories     Crab

Time 15m

Yield 24 serving(s)

Number Of Ingredients 9

1 (5 ounce) jar sharp cheddar cheese (I use Kraft Old English)
1 (8 ounce) package cream cheese
8 -12 ounces crabmeat, not imitation
1/4 cup white wine
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon minced parsley
1 loaf crispy crusted French bread, cut into serving chunks (robustly sized not daintily sized)

Steps:

  • Soften cream cheese.
  • Blend the cheeses together.
  • Add seasonings.
  • Add crab and white wine.
  • Heat and serve in a fondue pot with accompanying bread for dipping.
  • May be doubled but do not double wine.

Nutrition Facts : Calories 189.8, Fat 6, SaturatedFat 3.3, Cholesterol 20.6, Sodium 366.3, Carbohydrate 24.7, Fiber 1, Sugar 1.5, Protein 8.8

CRABMEAT FONDUE



Crabmeat Fondue image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 12 (1/4 cup servings)

Number Of Ingredients 16

Nonstick cooking spray
1/4 cup plain panko bread crumbs
2 tablespoons freshly grated Parmesan
1 tablespoon chopped fresh parsley leaves
4 ounces reduced-fat cream cheese (Neufchatel), softened at room temperature
1/2 cup light mayonnaise
1/4 cup fat-free milk
1 shallot, minced
1 tablespoon chopped fresh chives
1 tablespoon lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon hot sauce
1 (8-ounce) container lump crabmeat, picked through
Celery or other crudites

Steps:

  • Preheat the oven to 375 degrees F. Spray a small 6 by 9-inch baking dish with nonstick cooking spray.
  • Combine the panko, cheese, and parsley in a small bowl.
  • Whisk the cream cheese in a large bowl until completely smooth. Stir in the mayonnaise, milk, shallot, chives, lemon juice, Worcestershire, mustard, salt, and hot sauce. Gently fold in the crabmeat until just blended. Spoon the mixture into the baking dish and sprinkle with the panko mixture. Bake on the top rack until the topping is browned and the filling is hot and bubbly, 35 minutes. Serve with celery or other crudites.

CRAB CHEESE FONDUE



Crab Cheese Fondue image

This is a creamy, delicious fondue! It is a hit whenever I make it. Guests get so excited to get a big piece of crab and much noise is made when it slips and falls back into the pot! Someone always ends up with a spoon scraping the pot for one last taste! Serve with French bread cubes, using a fondue fork to spear bread and swirl in fondue to coat. Try dipping grapes, carrot slices, or rye bread, whatever you like. I usually serve this fondue with a light salad.

Provided by Anne

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 25m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
½ cup dry white wine
6 ounces shredded Swiss cheese
1 teaspoon cornstarch
2 Snow Crab clusters, shelled and chopped
3 tablespoons milk
2 teaspoons Worcestershire sauce
1 teaspoon snipped fresh parsley

Steps:

  • Melt cream cheese and wine together in an electric fondue pot or saucepan over low heat, stirring constantly until smooth, about 5 minutes.
  • Toss Swiss cheese with cornstarch in a bowl to coat. Stir into wine mixture with crabmeat, milk, Worcestershire, and parsley until the cheese is smooth and crab is heated thoroughly, 5 to 10 minutes. Transfer to a fondue pot if not using already, or chafing dish; keep warm.

Nutrition Facts : Calories 197.2 calories, Carbohydrate 3.2 g, Cholesterol 51.2 mg, Fat 15.8 g, Protein 8.2 g, SaturatedFat 10 g, Sodium 142.7 mg, Sugar 0.9 g

CRABMEAT FONDUE



Crabmeat Fondue image

Mother found this recipe somewhere in the late 60's early 70's as fondue pots were coming out. Always made it on Christmas Eve and still do with my family.

Provided by Food Network

Time 20m

Yield approximately 2 3/4 cups

Number Of Ingredients 7

1 (5-ounce) jar sharp American cheese spread, recommended: Cheese Whiz
1 (8-ounce) package cream cheese
1 (7-ounce) can crabmeat, drained and flaked (I use real crabmeat now)
1/4 cup heavy cream, or half-and-half
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
Cubed and toasted French bread, for dipping

Steps:

  • In a fondue pot over low heat, add the American cheese and the cream cheese. Stir well to combine and cook until the cheese has melted. Add the crabmeat, half-and-half, Worcestershire, and garlic salt and heat through until hot and creamy.
  • Serve with cubed toasted French bread, for dipping.

Nutrition Facts : Calories 125, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 47 milligrams, Sodium 340 milligrams, Carbohydrate 3 grams, Protein 7 grams

CRAB AND CHEDDAR FONDUE



Crab and Cheddar Fondue image

That savory cheddar cheese fondue with flakes of juicy crab and just a few flakes of red pepper. Dip a cube of crusty french bread in the fondue. Mmmm... crabby cheese flakey gooey goodness..... Enjoy!

Provided by College Girl

Categories     Crab

Time 12m

Yield 1 pot of fondue, 4-6 serving(s)

Number Of Ingredients 11

1/4 cup hard alcoholic cider (dry) or 1/4 cup beer
1 tablespoon fresh lemon juice
1 pinch sugar
1 lb sharp cheddar cheese, shredded
2 tablespoons flour
7 ounces fresh lump crabmeat, picked over
1 teaspoon caraway seed, lightly toasted
1/2 teaspoon salt (to taste)
1 pinch cayenne pepper
optional shake red pepper flakes
crusty bread, in cubes for dipping

Steps:

  • in a douple boiler over simmering water, heat the cider or beer, lemon juice and sugar.
  • In a seperate bowl, toss cheasse with the flour.
  • When liquid is hot reduce heat, gradually stirl in cheese, and let i melt slowly. about 5 minutes.
  • MEeanwhile, heat crabmeat in am icrowave on medium high until warm, about 30 seconds. (this helps cheese from curdling later!).
  • Add crabmeat, caraway seed, salt, and cayenne to the melted cheese. Sprinkle with red pepper flakes for color. Transfer to a warm fondue pot and serve with the bread cubes alongside.

SENSATIONAL CRABMEAT FONDUE



Sensational Crabmeat Fondue image

We entertain a lot, and luxurious crab fondue makes guests feel indulged. -Debbie Obert, Middleburg, Florida

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 8 cups.

Number Of Ingredients 11

1/2 cup butter, cubed
3 green onions, finely chopped
2 packages (8 ounces each) imitation crabmeat, coarsley chopped
2 cups whole milk
1/2 cup white wine or chicken broth
1/4 teaspoon pepper
2 cups shredded Monterey Jack cheese
2 cups shredded Swiss cheese
2 cups shredded Gruyere or additional shredded Swiss cheese
1 cup cubed process cheese (Velveeta)
Cubed French bread

Steps:

  • In a 6-qt. stockpot, cook butter over medium-high heat. Add onions: cook and stir until tender. Add crab; cook 2-3 minutes longer or until heated through. Stir in milk, wine and pepper; heat until bubbles form around sides of pan., Reduce heat to medium-low. Add 1/2 cup Monterey Jack cheese; stir constantly until almost completely melted. Continue adding the cheeses, 1/2 cup at a time, allowing cheese to almost melt completely between additions. Cook and stir until mixture is thickened and smooth., Transfer to a heated fondue pot; keep fondue bubbling gently. Serve with bread cubes.

Nutrition Facts : Calories 144 calories, Fat 11g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 257mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

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