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

1. 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.)

2. 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.

3. 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.