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
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
-
Step1In 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.
-
Step2Spear 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
1/2Tips from the Betty Crocker Kitchens
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