Hot Crab Fondue
1 Tbsp unsalted butter
2 Tbsp shallot, minced
3 Tbsp dry white wine
1 cup half-and-half or cream
8 ounces cream cheese, cut into pieces, at room temperature
4 ounces white cheddar cheese, shredded
1/2 pound crab meat
Juice of one lemon
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp Old Bay seasoning
In a pot over medium heat
sweat 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 and serve while hot and bubbly with toasted french bread.
Pairs Well With
Courtesy of DayDay from www.thenest.com