Cheddar Crab And Wine Fondue Recipes
CRAB CHEESE FONDUE
"We used to host fondue parties regularly with our friends and tried to outdo each other with the most wonderful recipes. This thick and cheesy blend with its mild crab flavor was always a hit," notes field editor Mary Houchin of Swansea, Illinois.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a saucepan, combine milk and soup until blended. Add cheeses; cook and stir over low heat until melted. Stir in crab and lemon juice; remove from the heat., Rub the interior of a fondue pot with the cut side of garlic; discard garlic. Pour cheese mixture into pot; keep at a gentle simmer over low heat. Serve with bread cubes, tomatoes, zucchini, potatoes and/or artichoke hearts.
Nutrition Facts :
CHEDDAR-BEER FONDUE
A great Cheddar-based fondue recipe for dipping cubed pieces of French bread, broccoli, cauliflower, baby carrots, or Granny Smith apples!
Provided by danzer19
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Mix Cheddar cheese and flour together in a bowl.
- Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 3 g, Cholesterol 59.6 mg, Fat 19 g, Fiber 0.1 g, Protein 14.6 g, SaturatedFat 12 g, Sodium 367.5 mg, Sugar 0.5 g
EASY CHEESE FONDUE RECIPE WITH WHITE WINE
Easy cheese fondue recipe with white wine is a perfect gourmet appetizer that you can make at home! Cheeses like emmental, gruyere and cheddar work best for a silky, creamy, indulgent swiss fondue. Amazing for New Years Eve, Valentines Day or a date night!
Provided by Richa
Categories Side Dishes
Time 15m
Number Of Ingredients 8
Steps:
- Shred or grate all the cheese finely and toss well with cornstarch.
- Add wine and garlic to a heavy bottomed pan and bring to bubbling simmer and start adding cheese by the handful. Keep whisking as you go to incorporate the cheese till the mixture is smooth and the cheese has melted. The mixture should be smooth but have a slight elasticity to it. Add the lime juice and gently stir it in. Season with salt and pepper if you like but I didn't need to add any extra salt.
- Transfer to a fondue pot and serve with dippers such as bread bites, lightly blanched broccoli, potatoes, steak bites, breadsticks etc. and chilled white wine.
Nutrition Facts : Calories 304 kcal, Sugar 1 g, Sodium 327 mg, Fat 19 g, SaturatedFat 12 g, Carbohydrate 6 g, Protein 18 g, Cholesterol 66 mg, ServingSize 1 serving
CRAB AND CHEDDAR FONDUE
That savory cheddar cheese fondue with flakes of juicy crab and just a few flakes of red pepper. Dip a cube of crusty french bread in the fondue. Mmmm... crabby cheese flakey gooey goodness..... Enjoy!
Provided by College Girl
Categories Crab
Time 12m
Yield 1 pot of fondue, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- in a douple boiler over simmering water, heat the cider or beer, lemon juice and sugar.
- In a seperate bowl, toss cheasse with the flour.
- When liquid is hot reduce heat, gradually stirl in cheese, and let i melt slowly. about 5 minutes.
- MEeanwhile, heat crabmeat in am icrowave on medium high until warm, about 30 seconds. (this helps cheese from curdling later!).
- Add crabmeat, caraway seed, salt, and cayenne to the melted cheese. Sprinkle with red pepper flakes for color. Transfer to a warm fondue pot and serve with the bread cubes alongside.
CHEDDAR FONDUE
An easy fun dinner. Serve with cubed bread, ham, sausage, or vegetables.
Provided by ssbfood
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Stir Cheddar cheese soup, Cheddar cheese, wine, garlic, Worcestershire sauce, and dry mustard together in the top of a double boiler with the water gently simmering over medium-low heat; cook, stirring frequently, until the cheese is melted completely and the mixture is smooth, about 20 minutes
Nutrition Facts : Calories 150.6 calories, Carbohydrate 5.9 g, Cholesterol 26.8 mg, Fat 9.9 g, Fiber 0.4 g, Protein 6.8 g, SaturatedFat 5.8 g, Sodium 520.6 mg, Sugar 1.1 g
CHEDDAR, CRAB AND WINE FONDUE
This is from my NC Cookbook. Submitted by the Duplin Winery of Duplin County. It is a scrumptious fondue dip. The recipe calls for Duplin County wine (Scuppernong or Riesling), but your favorite white wine will do. Serve using bread cubes or veggies.
Provided by Bobtail
Categories Crab
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Drain crabmeat and flake.
- Mix cheese and flour together.
- Heat wine until bubbles rise.
- Over low heat add cheese mixture to the wine, 1/2 cup at a time, stirring in between each addition, till the cheese is melted.
- Add caraway seeds and crabmeat.
- Transfer to fondue pot.
- Last but not least, ENJOY!
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CHEDDAR CHEESE FONDUE RECIPE - A QUICK AND EASY …
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5/5 (7)Total Time 11 minsCategory MainsCalories 755 per serving
- Cut the garlic in two and rub the inside of the pan with the cut edge of the garlic. Add the wine and heat slowly until warm.
- Cut the cheese into smaller pieces. Then add the cheese to the pan, bit by bit until it is all melted. Stir regularly to mix with the wine.
- Then add some salt and pepper to taste, the cornflour and the tablespoon of lemon juice. Make sure the heat is adjusted so that the cheese is slowly bubbling.
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4.1/5 (10)Total Time 5 minsServings 4
- Melt the butter over low heat and then add the cornstarch, stirring until well combined. (You can use a fondue pot or a saucepan on the stove - either method works great! If you have an electric fondue pot, turn the temperature slightly above warm as the temperature gets very hot if you go higher than this!)
- Mix the salt in well and then add the milk. Stir continually over medium-low heat until boiling. Continue to stir and boil the mixture for one minute.
- Turn the heat down slightly and then add the cheese. Mix just until the cheese is melted and then serve with all of your favorite dippers!
10 BEST FONDUE RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Cheddar Beer Fondue. Fans of beer and cheese dip will love this fragrant beer and cheddar fondue. Instead of the classic brandy that gives traditional fondue its texture, add a mild beer like lager, kölsch, or bock.
- Cheese Fondue with Cognac or Brandy. This classic Swiss fondue pairs perfectly with snowy days. This traditional recipe calls for Kirschwasser, a cherry-based brandy.
- Easy Chocolate Fondue. Use either high-quality semisweet chocolate chips, chopped chocolate bars, or chocolate melting discs for this simple chocolate fondue.
- French Onion Soup Fondue. With a flavor profile similar to French onion soup, this warming fondue tastes fresh and exciting. Gruyere cheese has the same melty texture as your favorite soup topper.
- Vegan Mushroom Fondue. Lovers of plant-based cheese get their fondue fun, too. Nutritional yeast, soy sauce, and miso give this vegan fondue its signature cheesy flavor, while mushrooms add an umami element.
- Halloween Candy Fondue. Use up that leftover Halloween (or Christmas, or Easter, etc.) candy by turning it into a sweet fondue. For a twist, melt each candy variety separately for a different varieties of fondues.
- Hot Crab Fondue. Choose a demure cheese like mild cheddar for hot crab fondue to keep the flavors balanced. Cream cheese keeps this melt silky, while dry white wine, dijon mustard, shallots, and Old Bay seasoning give it a taste that's similar to your favorite chowder.
- Italian Cheese Fondue. Fontina, mozzarella, and Parmesan cheeses give Italian fondue that assertively funky flavor that cheese-lovers go for. Serve it with cubes of bread, vegetables, breadsticks, or cubes of salami for a fun communal spread or to kick off a special feast.
- Fondue Savoyarde. The various cheeses used in different types of fondue give each its own distinct flavor. This Fondue Savoyarde, which hails from the Savoie region of the French Alps, uses Comté, Beaufort, Reblochon, or Abondance.
- Slow Cooker Swiss Fondue. Turn your slow cooker into a fondue pot with this simple Swiss and cheddar cheese version that uses both kirsch and dry white wine to keep it gooey.
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