Crab Fondue
This tasty hot crab dip appetizer is loaded with lump crab meat, cream cheese, mayo, and seasonings.
Ingredients
- 18 ounces cream cheese
- 1/2 cup mayonnaise
- 1 teaspoon mustard (yellow or Dijon)
- 2 tablespoons powdered sugar (or 1 tablespoon cornstarch if you want to skip the sugar)
- 1/2 teaspoon garlic powder
- 2 teaspoons (or more to taste) Old Bay seasoning (or paprika with a little ground ginger and cayenne)
- 1/4 to 1/2 cup dry white wine or dry sherry (optional)
- 1 to 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 3/4 to 1 pound crab meat, fresh or canned
- 1/4 cup chopped green onion greens, chives, or parsley
- 1 loaf day-old French or Italian bread (best not fresh or it will fall apart when dipped), cut into 1-inch cubes
Directions
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Make the fondue base:
Slowly heat the cream cheese, mayonnaise, powdered sugar, garlic powder, Old Bay, lemon zest, and mustard in a double boiler until the cheese is completely melted.
(If you don't have a double boiler, fill a saucepan a third of the way with water and bring to a boil, place a metal bowl over the saucepan. This will work as a double boiler.)
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Stir in the wine, lemon juice, crab, and onion greens:
Slowly stir in the wine and lemon juice (adjust quantities to taste and desired consistency). Slowly stir in the crab meat and onion greens.
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Transfer to chafing dish or fondue pot:
To serve, transfer to a heated chafing dish or fondue pot to keep warm.
Serve with bread cubes and forks for dipping.