| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Seafood, Meats |
Swiss |
Appetizers, Cheese/eggs, Fish |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Pkg. cream cheese |
| 1/2 |
c |
Dry white wine |
| 6 |
oz |
Shredded swiss cheese |
| 1 |
ts |
Corn starch |
| 7 |
oz |
Can crab meat |
| 3 |
tb |
Milk |
| 2 |
ts |
Worcestershire sauce |
| 1 |
ts |
Parsley (optional) |
|
|
French bread, cubed |
INSTRUCTIONS
In a saucepan over low heat, melt together cream cheese and wine, stirring
constantly. Toss Swiss cheese and cornstarch to coat. Drain crab flakes
removing cartilage. Stir crab, Swiss cheese, milk, Worcestershire sauce
and parsley into wine mixture in saucepan, heat through. Transfer to fondue
pot. Keep warm. Spear bread cubes with fondue fork, dip into fondue
swirling to coat. Tested-a superb flavour well liked by seafood lovers.
Good and creamy.
Posted to MM-Recipes Digest V4 #335 by pooh4jvn@ix.netcom.com on Dec 27,
1997
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