Time
prep 0:10
total 0:25
Ingredients
| 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) | | 1 lb. | cream cheese, cut into pieces, at room temperature | | 1 cup | shredded white cheddar cheese | | 1 lb. | crabmeat | | 2 | lemons, juiced | | 1-1/3 tbsp. | Dijon mustard | | 1 tsp. | Worcestershire sauce | | 1/2 tsp. | Old Bay Seasoning | | 2 cups | broccoli florets, blanched and cooled | | Breadsticks * |
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Instructions
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.
Author's Comments
* Cut up crusty French bread can be subsituted for breadsticks.
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