Shelly's Recipe

HOT CRAB FONDUE I

Category: Dips - Seafood Hot

4 tbsp unsalted butter
4 tbsp shallot, minced
6 tbsp dry white wine or sherry
21 cup half-and-half or cream
2 (8 oz) pkg cream cheese, cut into pieces, at room temperature
1 cups white cheddar cheese, shredded
1 lb crab meat
Juice of two lemons
4 tsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp Old Bay seasoning
4 cups broccoli florets, blanched and cooled
Breadsticks

In a pot over medium heat, sweat shallots briefly in butter. Add wine, half-and-half, cream cheese and cheddar cheese. Stir until cheese is melted and mixture is smooth. Stir in remaining ingredients and serve while hot and bubbly with broccoli and breadsticks. Serves 4