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Crab Fondue
Crab Fondue
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Decadent lump crab dip with creamy cheese blend and zesty seasonings.
Ingredients:
  • 18 ounces (3 6-oz packages) cream cheese
  • 1/2 cup mayonnaise
  • 1 teaspoon mustard (yellow or Dijon)
  • 2 tablespoon powdered sugar (or 1 tablespoon cornstarch if you want to skip the sugar)
  • 1/2 teaspoon garlic powder
  • 2 teaspoons (or more to taste) Old Bay seasoning (or paprika with a little ground ginger and cayenne)
  • 1/4 to 1/2 cup dry white wine or dry sherry (optional)
  • 1 to 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 3/4 to 1 pound of lump crab meat, fresh or canned
  • 1/4 cup chopped green onion greens, chives, or parsley
  • Loaf day old French or Italian bread (best not fresh or will fall apart when dipped), cubed into 1-inch cubes
Instructions:
  • Create the fondue base by gently warming the cream cheese, mayonnaise, powdered sugar, garlic powder, Old Bay, lemon zest, and mustard in a double boiler until the cheese is fully melted. (Alternatively, place a metal bowl over a saucepan filled a third of the way with boiling water if you don't have a double boiler.)
  • Gently blend in the wine, lemon juice, crab meat, and onion greens until well combined. Adjust the amounts to your liking for perfect flavor and texture.
  • Transfer the mixture to a heated chafing dish or fondue pot to keep warm. Serve with bread cubes and forks for dipping. If you enjoyed this recipe, please consider leaving a rating and feedback below.

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