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Ingredients
- 1 lb Maryland crab meat
- 1 pkt (8oz) cream cheese
- 1 pkt (8oz) grated Gruyere cheese
- 1/2 c. Lowfat milk
- 1/4 tsp Lemon & pepper seasoning Salt to taste Pepper to taste
- 1/4 c. Dry sherry
- 1 loaf French bread, cut into
- 1 x " cubes
Directions
- Remove all cartilage from crab meat. Combine cheeses, lowfat milk, seasonings & sherry in fondue pot, set on low; stir till blended & smooth. Add in crab meat, stirring occasionally, till warm & bubbly, 5-10 min. 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 lowfat milk or possibly sherry.) If you don't have a fondue pot, mix may be made in a double boiler & served from which or possibly transfer to a chafing dish.
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