Shelly's Recipe

Crab Fondue

Category: Dips - Seafood Hot

1 pound backfin crab meat
¼ cup sherry
½ cup light cream
6 ounce Swiss Guyere cheese
1 8-ounce package cream cheese
French bread
In the top of a double boiler, combine the cheeses, cream, sherry and seasoning. Stir constantly until blended.

Add the crab meat, heat 10-15 minutes, stirring occasionally.

Serve hot in a fondue or chafing dish with one inch pieces of French bread. If the crab meat fondue thickens, stir in cream or sherry.