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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:10 |
Total Time: |
:25 |
Ingredients: |
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2 tbsp. unsalted butter
3 to 4 tbsp. minced shallots
6 tbsp. dry white wine
2 cups half-and-half or heavy cream (I use heavy cream)
16 oz. cream cheese, cut into pieces, at room temperature
1 cup shredded white cheddar cheese
1 lb. crabmeat
2 lemons, juiced
4 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1/2 tsp. Old Bay Seasoning
2 cups broccoli florets, blanched and cooled
Breadsticks *
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Directions:
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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.
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* Cut up crusty French bread can be subsituted for breadsticks.
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