Tuesday, April 20, 2010

Crab Fondue

The theme this month for my cooking club was fondue. I was afraid everyone would be bringing a sweet dish, so I decided to try a savory one. This was pretty good, but it tasted a bit tangy. I think I put too much lemon in it, and also I probably should have used regular mayonnaise instead of Miracle Whip. I think with these changes it would be fantastic.

18 oz cream cheese, room temperature
1/2 c mayonnaise
1 tsp mustard
2 tbsp powdered sugar
1/2 tsp garlic powder
1-2 tsp Cajun seasoning
1/2 c white wine
2 tsp lemon juice
1 tsp lemon zest
3/4lb lump crab meat, fresh or canned
1/4 c chives, chopped
day old french bread, cut into 1 inch cubes
pears, sliced

Mix all ingredients and place in an electric fondue pot or double broiler on medium-low heat, except bread and pears. Stir continuously until everything is melted and well combined. Serve with bread and pear slices.

I don't have a double broiler, so I boiled water in a saucepan, and placed the ingredients in a metal bowl placed over the boiling water.

Adapted from Simply Recipes

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