Crab Cheese Fondue
Dive into indulgent decadence with this rich and creamy Crab Cheese Fondue, a show-stopping appetizer perfect for seafood lovers. This luxurious dish combines the nutty notes of Gruyère and the sharp tang of cheddar, melted into a velvety base of white wine and heavy cream. The star ingredient—succulent lump crab meat—is gently folded in, elevated by a hint of lemon juice and a dash of Old Bay seasoning for the perfect coastal flair. Easy to prepare in just 25 minutes, this fondue is ideal for entertaining, paired with an assortment of bread cubes, crackers, or fresh vegetables for dipping. Garnished with optional fresh parsley for a vibrant touch, this elegant fondue is the ultimate crowd-pleaser for any gathering. Perfect keywords: crab cheese fondue, seafood fondue recipe, Gruyère and cheddar fondue, elegant appetizer, creamy seafood dip.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup dry white wine
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1 cup shredded sharp cheddar cheese
- 8 ounces lump crab meat, cooked
- 1 teaspoon lemon juice
- 0.5 teaspoon Old Bay seasoning
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- 1 assortment bread cubes, crackers, or vegetables (for dipping)
Instructions
Melt the unsalted butter in a medium saucepan over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Sprinkle in the all-purpose flour and whisk constantly for 1-2 minutes to form a roux.
Slowly pour in the dry white wine, whisking continuously to prevent lumps, and cook for 1-2 minutes until slightly reduced.
Stir in the heavy cream and bring the mixture to a gentle simmer.
Reduce the heat to low and add the shredded Gruyère cheese and shredded sharp cheddar cheese a handful at a time, whisking constantly until fully melted and smooth.
Fold in the cooked lump crab meat, lemon juice, Old Bay seasoning, salt, and black pepper.
Cook for an additional 2-3 minutes, stirring occasionally, until the fondue is heated through and creamy.
Transfer the fondue to a warmed fondue pot or serving dish and keep warm over a low flame or heat source.
Garnish with chopped fresh parsley if desired. Serve immediately with bread cubes, crackers, or vegetables for dipping.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.5 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 521 mg | 40% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 319 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
