CHEDDAR, CRAB AND WINE FONDUE
This is from my NC Cookbook. Submitted by the Duplin Winery of Duplin County. It is a scrumptious fondue dip. The recipe calls for Duplin County wine (Scuppernong or Riesling), but your favorite white wine will do. Serve using bread cubes or veggies.
Provided by Bobtail
Categories Crab
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Drain crabmeat and flake.
- Mix cheese and flour together.
- Heat wine until bubbles rise.
- Over low heat add cheese mixture to the wine, 1/2 cup at a time, stirring in between each addition, till the cheese is melted.
- Add caraway seeds and crabmeat.
- Transfer to fondue pot.
- Last but not least, ENJOY!
CRAB CHEESE FONDUE
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.
Provided by Anne
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Melt cream cheese and wine together in an electric fondue pot or saucepan over low heat, stirring constantly until smooth, about 5 minutes.
- 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.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 3.2 g, Cholesterol 51.2 mg, Fat 15.8 g, Protein 8.2 g, SaturatedFat 10 g, Sodium 142.7 mg, Sugar 0.9 g
CRABMEAT FONDUE
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 12 (1/4 cup servings)
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Spray a small 6 by 9-inch baking dish with nonstick cooking spray.
- Combine the panko, cheese, and parsley in a small bowl.
- Whisk the cream cheese in a large bowl until completely smooth. Stir in the mayonnaise, milk, shallot, chives, lemon juice, Worcestershire, mustard, salt, and hot sauce. Gently fold in the crabmeat until just blended. Spoon the mixture into the baking dish and sprinkle with the panko mixture. Bake on the top rack until the topping is browned and the filling is hot and bubbly, 35 minutes. Serve with celery or other crudites.
CRAB AND CHEDDAR FONDUE
That savory cheddar cheese fondue with flakes of juicy crab and just a few flakes of red pepper. Dip a cube of crusty french bread in the fondue. Mmmm... crabby cheese flakey gooey goodness..... Enjoy!
Provided by College Girl
Categories Crab
Time 12m
Yield 1 pot of fondue, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- in a douple boiler over simmering water, heat the cider or beer, lemon juice and sugar.
- In a seperate bowl, toss cheasse with the flour.
- When liquid is hot reduce heat, gradually stirl in cheese, and let i melt slowly. about 5 minutes.
- MEeanwhile, heat crabmeat in am icrowave on medium high until warm, about 30 seconds. (this helps cheese from curdling later!).
- Add crabmeat, caraway seed, salt, and cayenne to the melted cheese. Sprinkle with red pepper flakes for color. Transfer to a warm fondue pot and serve with the bread cubes alongside.
HOT CRAB FONDUE
Make and share this Hot Crab Fondue recipe from Food.com.
Provided by Dreamgoddess
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a pot over medium heat, roll shallots briefly in butter.
- Add wine, half-and-half, cream cheese and cheddar cheese.
- Stir until cheese is melted and mixture is smooth.
- Stir in remaining ingredients.
- Pour mixture into fondue pot over a candle or canned flame.
- Serve hot with broccoli and breadsticks.
- *Cut up crusty French bread can be substituted for breadsticks.
Nutrition Facts : Calories 875.6, Fat 71.1, SaturatedFat 44.3, Cholesterol 267, Sodium 1620.1, Carbohydrate 15, Fiber 0.2, Sugar 1.6, Protein 42.7
SENSATIONAL CRABMEAT FONDUE
We entertain a lot, and luxurious crab fondue makes guests feel indulged. -Debbie Obert, Middleburg, Florida
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 cups.
Number Of Ingredients 11
Steps:
- In a 6-qt. stockpot, cook butter over medium-high heat. Add onions: cook and stir until tender. Add crab; cook 2-3 minutes longer or until heated through. Stir in milk, wine and pepper; heat until bubbles form around sides of pan., Reduce heat to medium-low. Add 1/2 cup Monterey Jack cheese; stir constantly until almost completely melted. Continue adding the cheeses, 1/2 cup at a time, allowing cheese to almost melt completely between additions. Cook and stir until mixture is thickened and smooth., Transfer to a heated fondue pot; keep fondue bubbling gently. Serve with bread cubes.
Nutrition Facts : Calories 144 calories, Fat 11g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 257mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
BEER & CHEDDAR FONDUE
This great-tasting beer cheese fondue is my mom's favorite, so I make it for her birthday every year. I like to serve this cheddar cheese fondue recipe with apple slices, rye bread cubes and chunks of carrots, mushrooms, celery, zucchini, squash and broccoli. -Amanda Wentz, Virginia Beach, Virginia
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until almost completely melted. Continue adding cheese mixture, 1 handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with radishes, sliced apples and breadsticks.
Nutrition Facts : Calories 221 calories, Fat 16g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 341mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
CHEDDAR FONDUE
"This cheesy blend, sparked with mustard and Worcestershire sauce, is yummy," relates field editor Norene Wright of Manilla, Indiana.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted. , Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli.
Nutrition Facts : Calories 77 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 101mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
CRAB CHEESE FONDUE
"We used to host fondue parties regularly with our friends and tried to outdo each other with the most wonderful recipes. This thick and cheesy blend with its mild crab flavor was always a hit," notes field editor Mary Houchin of Swansea, Illinois.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a saucepan, combine milk and soup until blended. Add cheeses; cook and stir over low heat until melted. Stir in crab and lemon juice; remove from the heat., Rub the interior of a fondue pot with the cut side of garlic; discard garlic. Pour cheese mixture into pot; keep at a gentle simmer over low heat. Serve with bread cubes, tomatoes, zucchini, potatoes and/or artichoke hearts.
Nutrition Facts :
CRAB FONDUE
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.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 28
Number Of Ingredients 7
Steps:
- 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.
- 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.)
Nutrition Facts : Calories 150, Carbohydrate 8 g, Cholesterol 45 mg, Fiber 0 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 0 g, TransFat 0 g
CRAB CHEESE FONDUE
I adopted this recipe from a member here at Zaar. This was her original description: "My daughter begged to take this recipe to school for her birthday party treat rather than cupcakes when she was six! The teachers asked me to make a separate batch for them the next time. We've been eating it every chance we get for the last twenty years. Given to me by a co-worker years' ago."
Provided by NcMysteryShopper
Categories Crab
Time 15m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Soften cream cheese.
- Blend the cheeses together.
- Add seasonings.
- Add crab and white wine.
- Heat and serve in a fondue pot with accompanying bread for dipping.
- May be doubled but do not double wine.
Nutrition Facts : Calories 189.8, Fat 6, SaturatedFat 3.3, Cholesterol 20.6, Sodium 366.3, Carbohydrate 24.7, Fiber 1, Sugar 1.5, Protein 8.8
CHEDDAR FONDUE
Want a different party dip for veggies? Try a warm cheesy fondue.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 10
Number Of Ingredients 6
Steps:
- In heavy 3-quart saucepan, melt butter over low heat. Stir in flour. Cook 3 minutes, stirring constantly. Stir in broth; heat to boiling. Boil 2 to 3 minutes, stirring constantly, until mixture is thick and smooth.
- Reduce heat to low. Add cheese, 1 cup at a time, stirring over low heat until cheese is melted and mixture is smooth. Stir in pepper sauce. Pour cheese mixture into fondue pot; keep warm over low heat.
- Spear vegetables with fondue forks. Dip and swirl vegetables in fondue.
Nutrition Facts : Calories 330, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 0 g, Protein 18 g, SaturatedFat 17 g, ServingSize 1 Serving Fondue without Dippers, Sodium 610 mg, Sugar 1 g, TransFat 1/2 g
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