Crab and Three-Cheese Fondue
65 people added this to their Recipe Box
This recipe makes 3 cups servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) : about | - |
| cal | 47 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 0 |
| fibre | 0 g |
| chol | 16 mg |
| sodium | 107 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 2 |
| vit A | 4 |
| folate | 2 |
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.
Ingredients
- 10 oz Brie cheese
- 1 pkg (8 oz/250 g) cream cheese
- 2 pkg (each 7 oz/200 g) crabmeat, thawed
- 1 tbsp butter
- 6 green onions, thinly sliced
- 1 garlic clove, minced
- 1/2 cup whipping cream
- 1/4 cup dry white wine
- 1 tbsp Dijon mustard
- 1/2 tsp hot pepper sauce
- 1/2 cup 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.)
Source : Canadian Living Magazine: November 2007
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