Shelly's Recipe

CRAB FONDUE II

Category: Dips - Hot

18 oz cream cheese
1/2 cup mayonnaise
1 tsp mustard (yellow or Dijon)
1 tbsp corn starch
1/2 tsp garlic powder
1-2 tsp Old Bay seasoning (or paprika with a little ground ginger and cayenne)
1/4 - 1/2 cup dry white wine or dry sherry (optional)
1-2 tsp lemon juice
1 tsp lemon zest
3/4 lb to 1 lb of lump crab meat, fresh or canned
1/4 cup chopped green onion greens, chives, or parsley
Day old French or Italian loaf bread (best not fresh or will fall apart when dipped), cubed into 1-inch cubes

Slowly heat the cream cheese, mayo, powdered sugar, garlic powder, Old Bay, lemon zest, and mustard in a double boiler until the cheese is completely melted. (If you do not have a double boiler, fill a saucepan a third of the way with water and bring to a boil, place a metal bowl over the saucepan. This will work as a double boiler.)

Slowly stir in the wine and lemon juice (adjust quantities to taste and desired consistency). Slowly stir in the crab meat and onion greens.

To serve, transfer to a heated chafing dish or fondue pot to keep warm. Present with bread cubes and forks for dipping.

Serves 8.