Trinas Crab Fondue Recipes

CRAB CHEESE FONDUE

Steps:

• Soften cream cheese.
• Blend the cheeses together.
• Add seasonings.
• Add crab and white wine.
• Heat and serve in a fondue pot with accompanying bread for dipping.
• May be doubled but do not double wine.

SENSATIONAL CRABMEAT FONDUE

Steps:

• In a 6-qt. stockpot, cook butter over medium-high heat. Add onions: cook and stir until tender. Add crab; cook 2-3 minutes longer or until heated through. Stir in milk, wine and pepper; heat until bubbles form around sides of pan., Reduce heat to medium-low. Add 1/2 cup Monterey Jack cheese; stir constantly until almost completely melted. Continue adding the cheeses, 1/2 cup at a time, allowing cheese to almost melt completely between additions. Cook and stir until mixture is thickened and smooth., Transfer to a heated fondue pot; keep fondue bubbling gently. Serve with bread cubes.

CRABMEAT FONDUE

Steps:

• Preheat the oven to 375 degrees F. Spray a small 6 by 9-inch baking dish with nonstick cooking spray.
• Combine the panko, cheese, and parsley in a small bowl.
• Whisk the cream cheese in a large bowl until completely smooth. Stir in the mayonnaise, milk, shallot, chives, lemon juice, Worcestershire, mustard, salt, and hot sauce. Gently fold in the crabmeat until just blended. Spoon the mixture into the baking dish and sprinkle with the panko mixture. Bake on the top rack until the topping is browned and the filling is hot and bubbly, 35 minutes. Serve with celery or other crudites.

CRAB MEAT FONDUE

Steps:

• Melt cream cheese and Old English cheese together in a large microwave bowl.
• Add rest of ingredients, mix well and heat in fondue pot on low.
• Serve with bread chunks or tortilla chips or both !

HOT CRAB FONDUE

Steps:

• 1. In a fondue pot melt butter & saute garlic and shallots until soft
• 2. Add wine cooking for 1 minute then add half and half, cream chesse and cheddar cheese until melted.
• 3. Add crab, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, and dillweed. Heat an additional 3 minutes, gently stirring occasionally until well combined and heated through
• 4. Serve with assorted bread cubes. If you don't have a fondue pot with adjustable heating follow above instructions only using a pot on top of stove then add to fondu pot to serve with your bread cubes.

CRABMEAT FONDUE

Steps:

• In a fondue pot over low heat, add the American cheese and the cream cheese. Stir well to combine and cook until the cheese has melted. Add the crabmeat, half-and-half, Worcestershire, and garlic salt and heat through until hot and creamy.
• Serve with cubed toasted French bread, for dipping.

CRABMEAT AND BRIE FONDUE

Steps:

• Tomato Confit:.
• Place tomatoes in a small saucepan and season with the salt.
• Add rosemary sprig and garlic and enough olive oil to barley cover the top of tomatoes.
• Bring oil to a very low simmer and cook for about 1 hour.
• Remove tomatoes from the oil with a slotted spoon and place in food processor or blender.
• Process until smooth, 1-2 minutes. Yield about 1/2 cup.
• Fondue:.
• Place a skillet over medium heat.
• Add the butter to the pan.
• Once the butter is melted, add the shallots and saute, stirring occasionally, until the shallots are soft and translucent, about 1 miute.
• Add the heavy cream and bring to a simmer.
• Once the cream is hot and bubbling, add the Brie and use a whisk to stir into the cream.
• Season the cream with the salt and pepper and add crabmeat to the pan; use a wooden spoon and stir in slowly.
• Continue to cook the fondue over medium heat until the cream is slightly reduced, about 3-5 minutes.
• Remove from the heat and stir into the fondue.
• Transfer fondue to a fondue pot and spoon Tomato Confit into the fondue.
• Serve warm with bread and/or fresh assorted vegetables.

CRAB AND CHEDDAR FONDUE

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.

HOT CRAB FONDUE

Steps:

• In a pot over medium heat, roll shallots briefly in butter.
• Add wine, half-and-half, cream cheese and cheddar cheese.
• Stir until cheese is melted and mixture is smooth.
• Stir in remaining ingredients.
• Pour mixture into fondue pot over a candle or canned flame.
• Serve hot with broccoli and breadsticks.
• *Cut up crusty French bread can be substituted for breadsticks.

CRAB FONDUE

Steps:

• 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.
• 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.)

CRAB CHEESE FONDUE

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.