Crab Cheese Fondue Comes out of the Closet
Monday, December 6, 2010 at 4:00AM 
By Sandy Hu
I have a secret. My always-popular holiday dip is made with products I’d like to keep hidden from my guests. I’ve been known to hurriedly shove the containers in the trash as that first doorbell rings.
It’s not that there’s anything really wrong with the ingredients. It’s just that people have high expectations. Freshly grated Cheddar…fresh-caught crab? Nope.
Right out of college, I wasn’t much interested in cooking, but I loved to decorate our New York apartment for Christmas. Once the place was gorgeous, I was ready for company! Which meant I had to make food.
I found Crab Cheese Fondue in Apartment Life, which was a young and trendy magazine in its time, featuring great DIY projects and accessible food that even a novice cook like me could try. The simple fondue was a huge success.
While my cooking skills have improved, Crab Cheese Fondue remains on my buffet. I may make 15 to 20 different dishes for a holiday cocktail party and introduce new global flavors. But this recipe remains on the menu as a happy reminder of my youthful cooking efforts. Like Green Bean Casserole, you know you can improve on it, but there’s something about celebratory comfort foods – warm taste memories, I suppose – that makes you go with the same recipe, just one more time.
Crab Cheese Fondue
2 (5-ounce) jars sharp process cheese spread
2 (8-ounce) packages cream cheese, softened
2/3 cup milk
½ teaspoon Worcestershire sauce
2 (6 ½ or 7 ½ ounce) cans crab meat, drained and flaked
In a medium saucepan over low heat, stir cheese spread, cream cheese, milk and Worcestershire sauce until blended. Fold in flaked crab. Heat through. Pour into a chafing dish or fondue pot. Keep warm. Serve with French bread cubes. Makes about 4 cups fondue.
Tips:
- Being on a tight budget, I used to use just one can of crab meat.
- You can mix any leftovers with macaroni for a rich mac and cheese casserole the next day.
- You do need some kind of warmer dish to serve this because the fondue will firm up as it gets cold.
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Reader Comments (3)
I have never thought of adding crab meat in the fondue before. It sounds interesting and intriguing :)
It's a very simple recipe and the crab adds a lot. Crab and cheese are a great combo. Thanks for your comment.
Love this post Sandy! What a wonderful photo. I remember eating a holiday crab dip that was very similar. Everyone absolutely loved it!