Crab Fondue

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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

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  • 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.

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

  • Christina Bell

    I made the fondue for my husband and two guests. Unfortunetly, no one liked it, including me and we all love crab. thank for the idea though :)

  • justme

    Yum! I added some leftover mascarpone to the cream cheese to make 18 ounces. I left the sugar/ cornstarch out. I used sherry and a bit more Old Bay. I also added some white pepper. Served with steamed asparagus and toasted ciabatta cubes. My husband is in heaven ;) Perfect night in! Thank you for another great recipe!

  • Katie

    I just made this…OH MY!
    I keep telling myself “Katie..there are 3 packages of cream cheese, AND mayo in this..step away.” Of course it doesn’t work. AMAZING! I would make this again in a heart beat!

  • Pam

    Does anyone remember the crab fondue that was served at the now defunct Rugby’s Restaurant chain? They served it with french bread and apple slices. I have searched the internet in vain unable to even find anything to do with Rugby’s. It’s like they never existed. I don’t know if they were a national chain or just here in Ohio. I’ve dreamt of enjoying their version for many years, so I’m hoping to find the recipe. Any help would be appreciated.

  • Kristi

    My in-laws are coming over for dinner this weekend, and I’m planning to make this – yum! I know this is ridiculous given the small amount called for in the recipe, but I have a total aversion to mayo, so the idea of including it is giving me a slight case of the heebies (though I’m sure I’d scarf down the fondue if I didn’t know mayo was an ingredient). Can you think of a reasonable substitute that I could try? I’m having trouble coming up with something, as I’m not quite sure what function the mayo serves. Would goat cheese work? Or should I just suck it up and include the mayo? Thanks as always for the great recipes and tips!

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