| Crab Fondue
One 8 ounce package of cream cheese
One 8 ounce package of Velveeta cheese
One 7 1/2 ounce can of crab (well rinsed)
1/2 small white onion
2 tablespoons of chopped fresh parsley
Cayenne pepper and garlic powder to taste
French bread |
|
Melt cheese in saucepan in microwave. Add crab, parsley and onion; mix well. Add pepper and garlic until desired taste is achieved. Heat all ingredients together and pour into a fondue pot or chafing dish. Serve with French bread sliced for dipping. Crab Fondue 2
Three (8 oz.) pkg. cream cheese
2 tablespoons of prepared mustard
2 cloves garlic, minced (or equivalent in garlic powder)
2 tablespoons of onion juice or minced onion
2 tablespoons of powdered sugar
1/2 cup of mayonnaise
Pinch of Lawry salt
16 ounces of of fresh or frozen crab legs (or 2 cans of crab)
1/4 cup of sauterne (white wine)
Mix everything together but the crab and wine. Warm in a 200ºF. oven for 2 hours, more or less (microwave if in a hurry!), until warm and flavor is melted together. Add crab and wine, reheat until warm. Serve with Club crackers, bread cubes or vegetable sticks. |
