Printable | Taste of Home

Crab Cheese Fondue

3/4 cup milk
1/2 cup condensed cream of mushroom or celery soup, undiluted
2 cups (8 ounces) 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

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

Printed from tasteofhome.com Oct 13, 2008

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Crab Cheese Fondue cont.

at a gentle simmer over low heat. Serve with bread cubes, tomatoes,
zucchini, potatoes and/or artichoke hearts.

Yield: 3 cups.