This is a creamy, delicious fondue! It is a hit whenever I make it. Guests get so excited to get a big piece of crab and much noise is made when it slips and falls back into the pot! Someone always ends up with a spoon scraping the pot for one last taste! Serve with French bread cubes, using a fondue fork to spear bread and swirl in fondue to coat.
Try dipping grapes, carrot slices, or rye bread, whatever you like.
I usually serve this fondue with a light salad.
Ingredients
- cream cheese: 1 pack (8 ounce pack, softened)
- dry white wine: 0.5 cup
- ounces shredded Swiss cheese: 6 piece
- cornstarch: 1 tsp
- Snow Crab clusters, shelled and: 2 piece (chopped)
- milk: 3 Tbsp
- Worcestershire sauce: 2 tsp
- snipped fresh parsley: 1 tsp
Metric Conversion
Stages of cooking
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Melt cream cheese and wine together in an electric fondue pot or saucepan over low heat, stirring constantly until smooth, about 5 minutes.
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Toss Swiss cheese with cornstarch in a bowl to coat. Stir into wine mixture with crabmeat, milk, Worcestershire, and parsley until the cheese is smooth and crab is heated thoroughly, 5 to 10 minutes. Transfer to a fondue pot if not using already, or chafing dish; keep warm.
