Sensational Crabmeat Fondue Recipe

Sensational Crabmeat Fondue Recipe
Sensational Crabmeat Fondue Recipe photo by Taste of Home
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Sensational Crabmeat Fondue Recipe

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We entertain a lot, and luxurious crab fondue makes guests feel indulged. —Debbie Obert, Middleburg, FL
MAKES:
32 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
32 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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 cheese or additional shredded Swiss cheese
  • 1 cup cubed process cheese (Velveeta)
  • Cubed French bread

Directions

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 cheese; stir constantly until almost completely melted. Continue adding cheese, 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. Yield: 8 cups.
Originally published as Sensational Crab Fondue in Taste of Home Christmas Annual Annual 2016, p8

  • 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 cheese or additional shredded Swiss cheese
  • 1 cup cubed process cheese (Velveeta)
  • Cubed French bread
  1. 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.
  2. Reduce heat to medium-low. Add 1/2 cup cheese; stir constantly until almost completely melted. Continue adding cheese, 1/2 cup at a time, allowing cheese to almost melt completely between additions. Cook and stir until mixture is thickened and smooth.
  3. Transfer to a heated fondue pot; keep fondue bubbling gently. Serve with bread cubes. Yield: 8 cups.
Originally published as Sensational Crab Fondue in Taste of Home Christmas Annual Annual 2016, p8

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