Crab Cheese Fondue
  • Servings: 3 cups
  • 3/4 cup milk
  • 1/2 cup condensed Cream of Mushroom Soup
  • 2 cups (8oz) shredded Cheddar cheese
  • 8 oz. proscessed cheese (Velveeta)cubed
  • 1 can (6oz) crabmeat drained,flaked and cartilege removed
  • 2 tsp. lemon juice
  • 1 garlic clove halved
  • Cubed French bread, cherry tomatoes and baby zucchini for dipping
  1. In a saucepan, combine milk and soup until blended.
  2. Add cheeses; cook and stir over low heat until melted.
  3. Stir in crab and lemon juice, remove from heat.
  4. Rub the inside of a fondue pot with cut side of the garlic, discard garlic.
  5. Pour cheese mixture into pot; keep at a gentle simmer over low heat.
  6. Serve with veggies and bread
I made this recipe for an easy appetizer at my last dinner party and by the end , everyone wanted the recipe right then and there. It comes from a back issue of Tastte of Home. It's yummy.