| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | French | Appetizers, Fondue, Dairy, Fish | 1 | Servings |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 2 | tb | Flour |
| 1 | c | Chicken broth |
| 1/4 | c | Dry sherry |
| ds | Onion salt | |
| 4 | dr | Tabasco sauce — or to |
| Taste | ||
| 1 | pk | Cream cheese — 8 ounces |
| 1/4 | lb | Processed American cheese |
| 1 | pk | Frozen crab meat — thawed |
| And flaked |
INSTRUCTIONS
Melte butter in fondue pot on medium heat. Stir in flour. Add chicken broth, sherry, onion salt and pepper sauce. Cook, stirring, until thick. Add cheese, stirring until the cheeses are melted. Add crab meat; stir. Reduce heat to low. Serve with french bread cubes as dippers. Variation: Use finely chopped cooked shrimp instead of crab. Serves 6-8 as an appetizer. Posted to EAT-L Digest - 29 May 96 Date: Wed, 29 May 1996 23:08:48 -0400 From: "Ilene D. Warfield" <[email protected]> Recipe By :
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