Hot Crab Fondue

16 oz All Natural Backfin or Special crabmeat
10 1/2oz sharp cheese
16 oz cream cheese
1/2 cup dry white wine
1 tsp Worcestershire sauce
1/2 tsp garlic salt
1 tbs Old Bay
French bread, cut into small cubes
In top of double boiler or fondue pot, combine cheese until melted and smooth. Drain and flake crabmeat. Remove any shell pieces. Add in all other ingredients except crabmeat and blend well. Fold in crabmeat and allow to heat for several minutes before serving. If the mixture thickens too much, slowly add in more wine.

Leave a Reply