Crab Fondue

By á-274

Ingredients

• 2 cups shredded Gruyère or Swiss cheese
• (8 oz)
• 2 packages (8 oz each) cream cheese,
• softened
• 1/4 cup frozen stir-fry bell peppers and onions
• (from 1-lb bag)
• 1/2 cup dry white wine or milk
• 1/8 teaspoon ground red pepper (cayenne)
• 3 cans (6 oz each) crabmeat, drained and
• cartilage removed
• 1 loaf (14 to 16 oz) French bread, cut into
• 1-inch cubes

Preparation

Step 1

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.)