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
MethodCut 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
- Iron 2.0
- Folate 2.0
- Calcium 2.0
- Vitamin A 4.0