Lump Crab and Cream Cheese Fondue
This fondue variation on a favorite hot dip will satisfy your royal court. For a twist, just add 1 9-ounce pack of frozen artichoke hearts, finely chopped, to the mix.
Serves: 12Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 12 oz. cream cheese
- 1¼ cups heavy cream
- ½ cup mayonnaise
- 1 lb. lump crabmeat
- ¼ cup grated Parmesan cheese
- ¼ cup minced scallion
- ¼ cup minced parsley
- ½ tsp. ground black pepper
- 2 Tbsp. sherry
- In a saucepan, warm cream and cream cheese over low heat until cream cheese is melted and mixture is smooth. Increase heat to medium. When mixture is bubbly, quickly whisk in mayonnaise. Reduce heat.
- Stir in crabmeat, Parmesan, scallion, parsley, pepper, and sherry. Pour mixture into a fondue pot and place over heating source.