Trinas Crab Fondue Recipes

CRAB CHEESE FONDUE

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.

CRAB CHEESE FONDUE

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.

CRAB FONDUE

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.)

SENSATIONAL CRABMEAT FONDUE

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.

CRABMEAT FONDUE

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.

CRABMEAT FONDUE

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 CHEESE FONDUE

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.

HOT CRAB FONDUE

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.

BAKED TILAPIA W/ FONDUE SAUCE AND CRAB

Steps:

• Preheat oven to 400.
• For the sauce, melt the butter in a pan. Stir in the flour and nutmeg until smooth.
• Gradually stir in the milk. Cook until smooth and thickens a little.
• Add the cheese, and stir until melted. Add in the sherry and crab meat, mixing well to coat the crab.
• Season tilapia with salt and pepper. Place the tilapia in an 8x8 pan.
• Pour the fondue-crab sauce over the tilapia.
• Sprinkle with the paprika.
• Bake at 400 for 25-30 minutes.