| 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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