Crab and Three-Cheese Fondue
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Keep this at a low setting in a fondue pot or small slow cooker so the mixture doesn't bubble too much and stick to the bottom. Serve with crackers, flatbread or toasted slices of French bread.
Servings: 3-1/2 cups (875 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 47 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | trace |
| fibre | 0 g |
| chol | 16 mg |
| sodium | 107 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 2% |
| vit A | 4% |
| folate | 2% |
Suggested Recipes
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10 oz (300 g) brie or camembert cheese
1 pkg (8 oz/250 g) cream cheese
2 pkg (each 7 oz/200 g) frozen crabmeat, thawed
1 tbsp (15 mL) butter
6 green onions, thinly sliced
1 clove garlic, minced
1/2 cup (125 mL) whipping cream
1/4 cup (50 mL) dry white wine
1 tbsp (15 mL) dijon mustard
1/2 tsp (2 mL) hot pepper sauce
1/2 cup (125 mL) grated parmesan cheese
Preparation:
Cut off rind from Brie; chop Brie and cream cheese into small cubes. Cover and set aside to let come to room temperature, about 20 minutes.
Pick through crab to remove any shell or cartilage; drain, pressing to remove as much liquid as possible. Set aside.
In large skillet, heat butter over medium heat; fry onions and garlic, stirring often, until softened, about 5 minutes.
Stir in Brie, cream cheese, cream, wine, mustard and hot pepper sauce; cook, mashing with back of spoon and stirring constantly, just until melted.
Remove from heat; stir in crab and Parmesan cheese. Scrape into fondue pot. Keep warm on medium-low setting. (Make-ahead: Let cool. Cover and refrigerate for up to 24 hours.)
Pick through crab to remove any shell or cartilage; drain, pressing to remove as much liquid as possible. Set aside.
In large skillet, heat butter over medium heat; fry onions and garlic, stirring often, until softened, about 5 minutes.
Stir in Brie, cream cheese, cream, wine, mustard and hot pepper sauce; cook, mashing with back of spoon and stirring constantly, just until melted.
Remove from heat; stir in crab and Parmesan cheese. Scrape into fondue pot. Keep warm on medium-low setting. (Make-ahead: Let cool. Cover and refrigerate for up to 24 hours.)
Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Cheese/Other Dairy; Seafood; Skillet; Make-Ahead; Halloween;
Source
Canadian Living Magazine: November 2007
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