• Cooking Time:
  • Servings: 3 cups
  • Preparation Time:



  • 3/4 cup milk
  • 1/2 cup condensed cream of mushroom or celery soup,undiluted
  • 2 cups (8-ounces) shredded cheddar cheese
  • 8 ounces process cheese (Velveeta), cubed
  • 1 (6-ounce) can crab meat, 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


  • 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.

Categories: Appetizer  Dairy  Dip 
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