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Crab Fondue

Name: Crab Fondue
Prep time: 30 min
Total time: 30 min
Yield: 28
Cuisine: French
Ingredients: 2 cups shredded Gruyère or Swiss cheese (8 oz); 2 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); 3 cans (6 oz each) crabmeat, drained and cartilage removed; 1 loaf (14 to 16 oz) French bread, cut into 1-inch cubes

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Prep 30 min
Total 30 min
Servings 28

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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.

By Betty Crocker Kitchens

Updated Sep 30, 2009

Ingredients

2 cups shredded Gruyère or Swiss cheese (8 oz)
2 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)
3 cans (6 oz each) crabmeat, drained and cartilage removed
1 loaf (14 to 16 oz) French bread, cut into 1-inch cubes

Steps

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.)

Tips from the Betty Crocker Kitchens

tip 1
This sensational seafood dip is also great served with raw zucchini sticks, red bell pepper strips or blanched pea pods.

Nutrition

150 Calories, 9g Total Fat, 9g Protein, 8g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 150

Calories from Fat: 80

Total Fat: 9g; 14%

Saturated Fat: 5g; 26%

Trans Fat: 0g

Cholesterol: 45mg; 14%

Sodium: 220mg; 9%

Potassium: 115mg; 3%

Total Carbohydrate: 8g; 3%

Dietary Fiber: 0g; 0%

Sugars: 0g

Protein: 9g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 0%; 0%

Calcium: 10%; 10%

Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;