Crab Fondue

My friend and neighbor Molly passed along her mother’s recipe for crab fondue the other day. It’s a tradition in her family to prepare this hot crab dip while everyone is gathered for the holidays. Garrett and I whipped up a batch recently, adding wine, onion greens, and more spice to the original recipe. As Molly says, it’s “totally addictive”. Good for gatherings on cold winter days.

Crab Fondue Recipe

  • Yield: Serves 8.

We also peeled and chopped up bosc pears to use for dipping in this recipe. If you are avoiding wine, just use water to get to desired consistency.



  • 18 ounces (3 6-oz packages) cream cheese
  • 1/2 cup mayonnaise
  • 1 teaspoon mustard (yellow or Dijon)
  • 2 Tbsp powdered sugar (or 1 Tbsp corn starch if you want to skip the sugar)
  • 1/2 teaspoon garlic powder
  • 1-2 teaspoons Old Bay seasoning (or paprika with a little ground ginger and cayenne)
  • 1/4 - 1/2 cup dry white wine or dry sherry (optional)
  • 1-2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 3/4 lb to 1 lb of lump crab meat, fresh or canned
  • 1/4 cup chopped green onion greens, chives, or parsley
  • Day old French or Italian loaf bread (best not fresh or will fall apart when dipped), cubed into 1-inch cubes


1 Slowly heat the cream cheese, mayo, powdered sugar, garlic powder, Old Bay, lemon zest, and mustard in a double boiler until the cheese is completely melted. (If you don't have a double boiler, fill a saucepan a third of the way with water and bring to a boil, place a metal bowl over the saucepan. This will work as a double boiler.)

2 Slowly stir in the wine and lemon juice (adjust quantities to taste and desired consistency). Slowly stir in the crab meat and onion greens.

To serve, transfer to a heated chafing dish or fondue pot to keep warm. Present with bread cubes and forks for dipping.

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Showing 4 of 37 Comments

  • jonathan

    If Molly says it’s totally addictive, then that’s all I need.

    I looked at the right side of this page for the ivillage feed, hoping to find something as exciting as the Bacon Rice Krispie Treats that I found the other day.

    Today, it’s…”Would you eat squirrel?”

    The short answer is, “I might, if there were wine and bacon involved.”

    Make that a lot of wine and bacon.

  • Kelly

    Looks great! Think I’ll save this recipe for Valentines Day. Thanks for all the great recipes, you should do a cookbook!!

  • Tabitha (From Single to Married)

    This looks amazing!! I wonder if it’s noticeable if you don’t use the wine or sherry?

    If you don’t use the wine or sherry, I would substitute water just to get a more creamy consistency, otherwise the dish will be more like a thick dip and less like a fondue. I also would make sure I had lemon juice, because the dish does need an acid to balance it. ~Elise

  • Lindsey

    This looks AWESOME!! I can’t wait to try it! I think I’ll opt for the white wine instead of the sherry. I think wine would have a more subtle flavor in it than the sherry.

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