Crab and Three-Cheese Fondue

Author: Canadian Living

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.

  • Portion size 875 servings
  • Credits : Canadian Living Magazine: November 2007

Ingredients

  • 1 tablespoon Dijon mustard
  • 10 oz Brie cheese
  • 1 pkg cream cheese
  • 2 pkg crabmeat thawed
  • 1 tablespoon butter
  • 6 green onions thinly sliced
  • 1 garlic clove minced
  • 1/2 cup whipping cream
  • 1/4 cup dry white wine
  • 1/2 teaspoon hot pepper sauce
  • 1/2 cup grated Parmesan cheese

Method

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.)

Nutritional facts Per 1 tbsp (15 mL) : about

  • Sodium 107 mg
  • Protein 3 g
  • Calories 47.0
  • Total fat 4 g
  • Cholesterol 16 mg
  • Saturated fat 2 g
  • Total carbohydrate trace

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crab and Three-Cheese Fondue

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