Crab Cheese Fondue Recipe

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Crab Cheese Fondue Recipe
Crab Cheese Fondue Recipe photo by Taste of Home
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Crab Cheese Fondue Recipe

Read Reviews
5 1 1
Publisher Photo
"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.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 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

Directions

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. Yield: 3 cups.
Originally published as Crab Cheese Fondue in Taste of Home October/November 2002, p65

Nutritional Facts

2 tablespoons: 80 calories, 6g fat (4g saturated fat), 24mg cholesterol, 233mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.

  • 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
  1. 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.
  2. 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. Yield: 3 cups.
Originally published as Crab Cheese Fondue in Taste of Home October/November 2002, p65

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cookingforten User ID: 115286 44058
Reviewed Feb. 1, 2008

"We made this fondure for New Year's Eve and it was a big hit. It is not only easy but very tasty. Most fondue recipes call for wine or alcohol of some sort but this fondue is excellent and calls for no alcohol."

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