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Crab Fondue

Prep 30 min
Total 30 min
Servings 28

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. MORE+ LESS-

By Betty Crocker Kitchens

September 30, 2009

Ingredients

cups shredded Gruyère or Swiss cheese (8 oz)

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)

cans (6 oz each) crabmeat, drained and cartilage removed

loaf (14 to 16 oz) French bread, cut into 1-inch cubes

Steps

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1

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.
2

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.)