Pams Crab Fondue Recipes

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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

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

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

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.

PAPPADEAUX'S FONDUE RECIPE - (3.7/5)



Pappadeaux's Fondue Recipe - (3.7/5) image

Provided by shenitar

Number Of Ingredients 19

4 shrimp , peeled and deveined
4 oysters , blackened seasonings to taste
melted butter , as needed
2 cups chopped spinach
4 mushrooms , sliced
2 ounces lump crabmeat
2 tablespoons chopped green onions
5 ounces monterey jack cheese , grated
garlic bread
Sauce
2 tablespoons butter
2 tablespoons flour
1/4 onion , chopped
1 cup shrimp stock or 1 cup water
1/2 cup white wine
1 pinch cayenne
1 teaspoon salt
1 cup whipping cream
Read more: http://www.food.com/recipe/pappadeauxs-blackened-oyster-and-shrimp-fondue-293047#ixzz1opGgc2us

Steps:

  • 1 Make sauce and set aside. 2 **Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.**. 3 ***Sauce***. 4 Melt butter in a saucepan; whisk in flour and chopped onion. Cook over medium heat until onion is tender. Slowly stir in stock and wine; whisk until smooth. Add cayenne and salt; Simmer 10 minutes. Add cream; simmer 5 minutes. Remove from heat and set aside. 5 Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot saute pan, and saute shrimp and oysters, about 2 minutes per side. Add spinach, mushrooms, crab and green onion. Saute until mushrooms and spinach soften. Fold in sauce and bring to a simmer. Pour into heatproof dish; top with grated cheese. Place under a broiler until cheese melts. Use garlic bread as dippers. Read more: http://www.food.com/recipe/pappadeauxs-blackened-oyster-and-shrimp-fondue-293047#ixzz1opH29sKz

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.

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 MEAT FONDUE



Crab Meat Fondue image

I have made this for years and still do even tho I can't eat shellfish !! My loss but I love to make it for my family and friends. This is easy to make and can be kept warm in a small fondue pot. Serve with bread chunks or tortilla chips. Yummy.

Provided by Polly W

Categories     Spreads

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (8 ounce) can crabmeat, rinsed and drained
2 (4 ounce) jars Kraft Old English cheese spread
8 ounces cream cheese
1/2 cup half-and-half
1 dash Worcestershire sauce
1 dash garlic powder

Steps:

  • Melt cream cheese and Old English cheese together in a large microwave bowl.
  • Add rest of ingredients, mix well and heat in fondue pot on low.
  • Serve with bread chunks or tortilla chips or both !

Nutrition Facts : Calories 285.4, Fat 23.6, SaturatedFat 14.7, Cholesterol 97.4, Sodium 654.7, Carbohydrate 3, Sugar 0.2, Protein 15.6

WARM CRAB FONDUE



Warm Crab Fondue image

Delicate, sweet peekytoe crab is the star of this satisfying and flavorful dish from chef Bil Taibe of The Whelk.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 15

1 cup white verjus
1 cup white wine
1/2 cup white-wine vinegar
1 teaspoon black peppercorns
2 sprigs fresh thyme
1 fresh bay leaf
4 shallots, thinly sliced
1 cup (2 sticks) unsalted butter, cut into pieces
12 ounces peekytoe crab, picked through for shells
1 tablespoon finely chopped fresh chives
Coarse salt and freshly ground black pepper
Canola oil, for frying
3 tablespoons flour
Grits for Warm Crab Fondue, for serving
Wasabi tobiko, for serving (optional)

Steps:

  • Place verjus, wine, vinegar, peppercorns, thyme, bay leaf, and 2 shallots in a medium saucepan over medium-high heat. Cook, stirring occasionally, until liquid is reduced and thickened, about 20 minutes. Strain into a medium saucepan; place over medium heat. Stir in butter until melted.
  • Reduce heat to low and add crab and chives; season with salt and pepper. Cook until crab is heated through.
  • Meanwhile, fill a high-sided skillet 2 inches high with oil; heat over medium-high heat until oil reaches 300 degrees on a deep-fry thermometer. Place flour in a small bowl; add remaining 2 shallots and toss to coat. Add shallots to hot oil and cook until lightly browned. Transfer to a paper towel-lined plate to drain; season with salt and pepper.
  • Divide grits evenly among small bowls. Top with crab mixture and shallots. Garnish with tobiko and serve.

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Top Asked Questions

What are the ingredients in crab fondue?
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) This recipe for Hot Crab Fondue is lightly spiced and flavored with garlic, shallots, wine, cream cheese, cheddar, dill, and Worcestershire sauce.
What do you serve with crab fondue?
This recipe for Hot Crab Fondue is lightly spiced and flavored with garlic, shallots, wine, cream cheese, cheddar, dill, and Worcestershire sauce. Serve hot with breadsticks, French bread cubes, and/or cocktail crackers. This fondue is filling enough to make a meal.
What kind of cheese goes with seafood fondue?
This fondue is filling enough to make a meal. Many epicures believe that seafood and cheese don't mix because the delicate flavors of seafood are overwhelmed by the aggressive flavors of strong cheeses. But a happy coexistence can be achieved by pairing shellfish with milder cheeses like the cream cheese and mild Cheddar in this recipe.
What is the best way to make crab cakes?
Add dry white wine and cook for 1 minute, then add half-and-half or light cream, room-temperature cream cheese pieces, and shredded cheddar cheese. Stir until cheese is melted and the mixture is smooth. Add shell-free crab meat, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, and dried dill weed.

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