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.

Yum

Ingredients

  • 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

Method

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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