My friend and neighbor Molly passed along her mother’s recipe for crab fondue the other day. It’s a tradition in her family to prepare this hot crab dip while everyone is gathered for the holidays. Garrett and I whipped up a batch recently, adding wine, onion greens, and more spice to the original recipe. As Molly says, it’s “totally addictive”. Good for gatherings on cold winter days.
Crab Fondue Recipe
We also peeled and chopped up bosc pears to use for dipping in this recipe. If you are avoiding wine, just use water to get to desired consistency.
Ingredients
- 18 ounces (3 6-oz packages) cream cheese
- 1/2 cup mayonnaise
- 1 teaspoon mustard (yellow or Dijon)
- 2 Tbsp powdered sugar (or 1 Tbsp corn starch if you want to skip the sugar)
- 1/2 teaspoon garlic powder
- 1-2 teaspoons Old Bay seasoning (or paprika with a little ground ginger and cayenne)
- 1/4 - 1/2 cup dry white wine or dry sherry (optional)
- 1-2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 3/4 lb to 1 lb of lump crab meat, fresh or canned
- 1/4 cup chopped green onion greens, chives, or parsley
- Day old French or Italian loaf bread (best not fresh or will fall apart when dipped), cubed into 1-inch cubes
Read More: Crab Fondue
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