Quick Crab Fondue Recipes

CRAB CHEESE FONDUE

Crab Cheese Fondue image

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

Ingredients

1 (8 ounce) package cream cheese, softened
½ cup dry white wine
6 ounces shredded Swiss cheese
1 teaspoon cornstarch
2 Snow Crab clusters, shelled and chopped
3 tablespoons milk
2 teaspoons Worcestershire sauce
1 teaspoon snipped fresh parsley

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

CRAB FONDUE

Crab Fondue image

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

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:

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

Crab Cheese Fondue image

"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

Ingredients

3/4 cup whole milk
1/2 cup condensed cream of mushroom or celery soup, undiluted
2 cups shredded cheddar cheese
8 ounces process cheese (Velveeta), cubed
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
2 teaspoons lemon juice
1 garlic clove, halved
Cubed French bread, cherry tomatoes, baby zucchini, cooked new potatoes and/or artichoke hearts for dipping

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 :

HOT CRAB FONDUE

Hot Crab Fondue image

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

Ingredients

2 tablespoons unsalted butter
3 -4 tablespoons shallots, minced
6 tablespoons dry white wine
2 cups half-and-half (I use heavy cream) or 2 cups cream (I use heavy cream)
16 ounces cream cheese, cut into pieces, at room temperature
1 cup white cheddar cheese, shredded
1 lb crabmeat
2 lemons, juice of
4 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay Seasoning
2 cups broccoli florets, blanched and cooled
breadstick

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

CRABMEAT FONDUE

Crabmeat Fondue image

Provided by Food Network Kitchen

Categories appetizer

Time 50m

Yield 12 (1/4 cup servings)

Number Of Ingredients 16

Ingredients

Nonstick cooking spray
1/4 cup plain panko bread crumbs
2 tablespoons freshly grated Parmesan
1 tablespoon chopped fresh parsley leaves
4 ounces reduced-fat cream cheese (Neufchatel), softened at room temperature
1/2 cup light mayonnaise
1/4 cup fat-free milk
1 shallot, minced
1 tablespoon chopped fresh chives
1 tablespoon lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon hot sauce
1 (8-ounce) container lump crabmeat, picked through
Celery or other crudites

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.

CRABMEAT FONDUE

Crabmeat Fondue image

Mother found this recipe somewhere in the late 60's early 70's as fondue pots were coming out. Always made it on Christmas Eve and still do with my family.

Provided by Food Network

Time 20m

Yield approximately 2 3/4 cups

Number Of Ingredients 7

Ingredients

1 (5-ounce) jar sharp American cheese spread, recommended: Cheese Whiz
1 (8-ounce) package cream cheese
1 (7-ounce) can crabmeat, drained and flaked (I use real crabmeat now)
1/4 cup heavy cream, or half-and-half
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
Cubed and toasted French bread, for dipping

Steps:

In a fondue pot over low heat, add the American cheese and the cream cheese. Stir well to combine and cook until the cheese has melted. Add the crabmeat, half-and-half, Worcestershire, and garlic salt and heat through until hot and creamy.
Serve with cubed toasted French bread, for dipping.

Nutrition Facts : Calories 125, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 47 milligrams, Sodium 340 milligrams, Carbohydrate 3 grams, Protein 7 grams

CRAB CHEESE FONDUE

Crab Cheese Fondue image

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

Ingredients

1 (5 ounce) jar sharp cheddar cheese (I use Kraft Old English)
1 (8 ounce) package cream cheese
8 -12 ounces crabmeat, not imitation
1/4 cup white wine
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon minced parsley
1 loaf crispy crusted French bread, cut into serving chunks (robustly sized not daintily sized)

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

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