Maine Crabmeat Fondue Recipes

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CRABMEAT FONDUE

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 12 (1/4 cup servings)

Number Of Ingredients 16



Crabmeat Fondue image

Steps:

  • Preheat the oven to 375 degrees F. Spray a small 6 by 9-inch baking dish with nonstick cooking spray.
  • Combine the panko, cheese, and parsley in a small bowl.
  • Whisk the cream cheese in a large bowl until completely smooth. Stir in the mayonnaise, milk, shallot, chives, lemon juice, Worcestershire, mustard, salt, and hot sauce. Gently fold in the crabmeat until just blended. Spoon the mixture into the baking dish and sprinkle with the panko mixture. Bake on the top rack until the topping is browned and the filling is hot and bubbly, 35 minutes. Serve with celery or other crudites.

Nonstick cooking spray
1/4 cup plain panko bread crumbs
2 tablespoons freshly grated Parmesan
1 tablespoon chopped fresh parsley leaves
4 ounces reduced-fat cream cheese (Neufchatel), softened at room temperature
1/2 cup light mayonnaise
1/4 cup fat-free milk
1 shallot, minced
1 tablespoon chopped fresh chives
1 tablespoon lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon hot sauce
1 (8-ounce) container lump crabmeat, picked through
Celery or other crudites

CRAB CHEESE FONDUE

This is a creamy, delicious fondue! It is a hit whenever I make it. Guests get so excited to get a big piece of crab and much noise is made when it slips and falls back into the pot! Someone always ends up with a spoon scraping the pot for one last taste! Serve with French bread cubes, using a fondue fork to spear bread and swirl in fondue to coat. Try dipping grapes, carrot slices, or rye bread, whatever you like. I usually serve this fondue with a light salad.

Provided by Anne

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 25m

Yield 8

Number Of Ingredients 8



Crab Cheese Fondue image

Steps:

  • Melt cream cheese and wine together in an electric fondue pot or saucepan over low heat, stirring constantly until smooth, about 5 minutes.
  • Toss Swiss cheese with cornstarch in a bowl to coat. Stir into wine mixture with crabmeat, milk, Worcestershire, and parsley until the cheese is smooth and crab is heated thoroughly, 5 to 10 minutes. Transfer to a fondue pot if not using already, or chafing dish; keep warm.

Nutrition Facts : Calories 197.2 calories, Carbohydrate 3.2 g, Cholesterol 51.2 mg, Fat 15.8 g, Protein 8.2 g, SaturatedFat 10 g, Sodium 142.7 mg, Sugar 0.9 g

1 (8 ounce) package cream cheese, softened
½ cup dry white wine
6 ounces shredded Swiss cheese
1 teaspoon cornstarch
2 Snow Crab clusters, shelled and chopped
3 tablespoons milk
2 teaspoons Worcestershire sauce
1 teaspoon snipped fresh parsley

SENSATIONAL CRABMEAT FONDUE

We entertain a lot, and luxurious crab fondue makes guests feel indulged. -Debbie Obert, Middleburg, Florida

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 8 cups.

Number Of Ingredients 11



Sensational Crabmeat Fondue image

Steps:

  • In a 6-qt. stockpot, cook butter over medium-high heat. Add onions: cook and stir until tender. Add crab; cook 2-3 minutes longer or until heated through. Stir in milk, wine and pepper; heat until bubbles form around sides of pan., Reduce heat to medium-low. Add 1/2 cup Monterey Jack cheese; stir constantly until almost completely melted. Continue adding the cheeses, 1/2 cup at a time, allowing cheese to almost melt completely between additions. Cook and stir until mixture is thickened and smooth., Transfer to a heated fondue pot; keep fondue bubbling gently. Serve with bread cubes.

Nutrition Facts : Calories 144 calories, Fat 11g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 257mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

1/2 cup butter, cubed
3 green onions, finely chopped
2 packages (8 ounces each) imitation crabmeat, coarsley chopped
2 cups whole milk
1/2 cup white wine or chicken broth
1/4 teaspoon pepper
2 cups shredded Monterey Jack cheese
2 cups shredded Swiss cheese
2 cups shredded Gruyere or additional shredded Swiss cheese
1 cup cubed process cheese (Velveeta)
Cubed French bread

CRABMEAT FONDUE

Mother found this recipe somewhere in the late 60's early 70's as fondue pots were coming out. Always made it on Christmas Eve and still do with my family.

Provided by Food Network

Time 20m

Yield approximately 2 3/4 cups

Number Of Ingredients 7



Crabmeat Fondue image

Steps:

  • In a fondue pot over low heat, add the American cheese and the cream cheese. Stir well to combine and cook until the cheese has melted. Add the crabmeat, half-and-half, Worcestershire, and garlic salt and heat through until hot and creamy.
  • Serve with cubed toasted French bread, for dipping.

Nutrition Facts : Calories 125, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 47 milligrams, Sodium 340 milligrams, Carbohydrate 3 grams, Protein 7 grams

1 (5-ounce) jar sharp American cheese spread, recommended: Cheese Whiz
1 (8-ounce) package cream cheese
1 (7-ounce) can crabmeat, drained and flaked (I use real crabmeat now)
1/4 cup heavy cream, or half-and-half
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
Cubed and toasted French bread, for dipping

SHERRY CRABMEAT FONDUE

Make and share this Sherry Crabmeat Fondue recipe from Food.com.

Provided by Dancer

Categories     One Dish Meal

Time 28m

Yield 2 cs.

Number Of Ingredients 11



Sherry Crabmeat Fondue image

Steps:

  • Combine cream cheese and cheese spread in 4-cup glass measure.
  • Microwave at medium 4 minutes stirring at 2-minute intervals until cheese melts.
  • Stir in crabmeat, half-and-half, Worcestershire sauce and garlic powder.
  • Microwave at medium-high (70 percent power) for 2 minutes or until thoroughly heated, stirring at 1 minute intervals.
  • Pour into fondue pot or chaffing dish.
  • Garnish with green onions and sprinkle with paprika.
  • Serve with French bread cubes and boiled shrimp if desired.

1 (8 ounce) package cream cheese
1 (5 ounce) jar sharp processed cheese spread
1 (6 ounce) can lump crabmeat, drained and flaked
1/4 cup half-and-half
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
green onion, cut into fans
paprika
1 loaf French bread, cut into 1 inch cubes and toasted
boiled shrimp (optional)
1 teaspoon sherry wine

CRAB MEAT FONDUE

I have made this for years and still do even tho I can't eat shellfish !! My loss but I love to make it for my family and friends. This is easy to make and can be kept warm in a small fondue pot. Serve with bread chunks or tortilla chips. Yummy.

Provided by Polly W

Categories     Spreads

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6



Crab Meat Fondue image

Steps:

  • Melt cream cheese and Old English cheese together in a large microwave bowl.
  • Add rest of ingredients, mix well and heat in fondue pot on low.
  • Serve with bread chunks or tortilla chips or both !

Nutrition Facts : Calories 285.4, Fat 23.6, SaturatedFat 14.7, Cholesterol 97.4, Sodium 654.7, Carbohydrate 3, Sugar 0.2, Protein 15.6

1 (8 ounce) can crabmeat, rinsed and drained
2 (4 ounce) jars Kraft Old English cheese spread
8 ounces cream cheese
1/2 cup half-and-half
1 dash Worcestershire sauce
1 dash garlic powder

CRAB CHEESE FONDUE

"We used to host fondue parties regularly with our friends and tried to outdo each other with the most wonderful recipes. This thick and cheesy blend with its mild crab flavor was always a hit," notes field editor Mary Houchin of Swansea, Illinois.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 3 cups.

Number Of Ingredients 8



Crab Cheese Fondue image

Steps:

  • In a saucepan, combine milk and soup until blended. Add cheeses; cook and stir over low heat until melted. Stir in crab and lemon juice; remove from the heat., Rub the interior of a fondue pot with the cut side of garlic; discard garlic. Pour cheese mixture into pot; keep at a gentle simmer over low heat. Serve with bread cubes, tomatoes, zucchini, potatoes and/or artichoke hearts.

Nutrition Facts :

3/4 cup whole milk
1/2 cup condensed cream of mushroom or celery soup, undiluted
2 cups shredded cheddar cheese
8 ounces process cheese (Velveeta), cubed
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
2 teaspoons lemon juice
1 garlic clove, halved
Cubed French bread, cherry tomatoes, baby zucchini, cooked new potatoes and/or artichoke hearts for dipping

CRABMEAT AND BRIE FONDUE

I have searched for an easier recipe for this but to no avail. This is a little labor intensive but oh so good! Don't let it put you off and try it, at least once. From the foodnetwork.com courtesy of Emeril Lagasse, 2003.

Provided by Manami

Categories     Crab

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 14



Crabmeat and Brie Fondue image

Steps:

  • Tomato Confit:.
  • Place tomatoes in a small saucepan and season with the salt.
  • Add rosemary sprig and garlic and enough olive oil to barley cover the top of tomatoes.
  • Bring oil to a very low simmer and cook for about 1 hour.
  • Remove tomatoes from the oil with a slotted spoon and place in food processor or blender.
  • Process until smooth, 1-2 minutes. Yield about 1/2 cup.
  • Fondue:.
  • Place a skillet over medium heat.
  • Add the butter to the pan.
  • Once the butter is melted, add the shallots and saute, stirring occasionally, until the shallots are soft and translucent, about 1 miute.
  • Add the heavy cream and bring to a simmer.
  • Once the cream is hot and bubbling, add the Brie and use a whisk to stir into the cream.
  • Season the cream with the salt and pepper and add crabmeat to the pan; use a wooden spoon and stir in slowly.
  • Continue to cook the fondue over medium heat until the cream is slightly reduced, about 3-5 minutes.
  • Remove from the heat and stir into the fondue.
  • Transfer fondue to a fondue pot and spoon Tomato Confit into the fondue.
  • Serve warm with bread and/or fresh assorted vegetables.

Nutrition Facts : Calories 841.2, Fat 72.7, SaturatedFat 44.8, Cholesterol 336.3, Sodium 1488.9, Carbohydrate 8, Fiber 0.5, Sugar 1.2, Protein 40.2

4 tablespoons unsalted butter
1/4 cup minced shallot
2 cups heavy cream
8 ounces brie cheese, trimmed of rind
1 teaspoon kosher salt
1/2 teaspoon fresh ground white pepper
1 lb lump crabmeat, picked clean of shells and cartilage
1 tablespoon chopped fresh parsley leaves
focaccia bread, croutons and bite-size pieces or assorted fresh vegetable, bite-size pieces
1/4 lb plum tomato, cored, halved and seeded
1/2 teaspoon kosher salt
1 fresh rosemary sprig
1 large garlic clove, peeled and smashed
olive oil, as needed

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