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Crab Fondue

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By Betty Crocker Kitchens
Updated Sep 30, 2009
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Blow them away with this decadent cheesy crab fondue appetizer served with hunks of French bread. It’s a deceptively simple dip—ready in just 30 minutes.

Crab Fondue

  • Prep Time 30 min
  • Total 30 min
  • Servings 28
  • Ingredients 7
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Ingredients

  • 2 cups shredded Gruyère or Swiss cheese (8 oz)
  • 2 packages (8 oz each) cream cheese, softened
  • 1/4 cup frozen stir-fry bell peppers and onions (from 1-lb bag)
  • 1/2 cup dry white wine or milk
  • 1/8 teaspoon ground red pepper (cayenne)
  • 3 cans (6 oz each) crabmeat, drained and cartilage removed
  • 1 loaf (14 to 16 oz) French bread, cut into 1-inch cubes

Instructions

  • Step 
    1
    In 2-quart saucepan or chafing dish, heat all ingredients except crabmeat and bread over medium heat, stirring constantly, until cheese is melted. Stir in crabmeat. Pour into fondue pot or chafing dish to keep warm; dip will hold for 2 hours.
  • Step 
    2
    Spear bread cubes with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of dry white wine or milk.)

Nutrition

150 Calories
9g Total Fat
9g Protein
8g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
220mg
9%
Potassium
115mg
3%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
0g
Protein
9g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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