| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | French | Seafood | 1 | Servings |
INGREDIENTS
| 1 | lb | Maryland crab meat |
| 1 | pk | (8oz) cream cheese |
| 1 | pk | (8oz) grated Gruyere cheese |
| 1/2 | c | Milk |
| 1/4 | ts | Lemon & pepper seasoning |
| Salt to taste | ||
| Pepper to taste | ||
| 1/4 | c | Dry sherry |
| 1 | Loaf French bread, cut into | |
| 1 | " cubes |
INSTRUCTIONS
Remove all cartilage from crab meat. Combine cheeses, milk, seasonings & sherry in fondue pot, set on low; stir until blended & smooth. Add crab meat, stirring occasionally, until hot & bubbly, 5-10 minutes. Spear cubes of bread on fondue fork & swirl in a figure eight motion to coat. (If fondue thickens while standing, stir in a little additional milk or sherry.) If you do not have a fondue pot, mixture may be made in a double boiler & served from that or transfer to a chafing dish. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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