Creamy Crab Fondueappetizers, fish, cheese/eggs 8 oz pkg. cream cheese 1/2 cup dry white wine 6 oz shredded swiss cheese 1 teaspoon corn starch 7 oz can crab meat 3 tablespoon milk 2 teaspoon worcestershire sauce 1 teaspoon parsley (optional) 1 french bread, cubed In a saucepan over low heat, melt together cream cheese and wine, stirring constantly. Toss Swiss cheese and cornstarch to coat. Drain crab flakes removing cartilage. Stir crab, Swiss cheese, milk, Worcestershire sauce and parsley into wine mixture in saucepan, heat through. Transfer to fondue pot. Keep warm. Spear bread cubes with fondue fork, dip into fondue swirling to coat. Tested-a superb flavour well liked by seafood lovers. Good and creamy. |
