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 cornstarch if you want to skip the sugar)
- 1/2 teaspoon garlic powder
- 2 teaspoons (or more to taste) 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 pound to 1 pound 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 Make fondue base: Slowly heat the cream cheese, mayonnaise, 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 Stir in the wine, lemon juice, crab, and onion greens: Slowly stir in the wine and lemon juice (adjust quantities to taste and desired consistency). Slowly stir in the crab meat and onion greens.
3 Transfer to chafing dish or fondue pot: To serve, transfer to a heated chafing dish or fondue pot to keep warm.
Serve with bread cubes and forks for dipping.