Hot Crab Fondue

Yield: Serves 4-6

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Ingredients

Add (8 oz.) cream cheese, cubed and softened to shopping list 1 pkg. (8 oz.) cream cheese, cubed and softened

Add shredded Swiss cheese to shopping list 5 ounces shredded Swiss cheese

Add (6 oz.) lump crabmeat, rinsed and drained to shopping list 6 cans (6 oz.) lump crabmeat, rinsed and drained

Add white wine to shopping list 1/4 cup white wine

Add white wine Worcestershire to shopping list 1/2 teaspoon white wine Worcestershire

Add cayenne pepper to shopping list 1/4-1/2 teaspoon cayenne pepper

Add salt to shopping list 1/2 teaspoon salt

Add garlic powder to shopping list 1/4 teaspoon garlic powder

Add garlic, sliced in half to shopping list 1 clove garlic, sliced in half

Add parsley flakes to shopping list 3/4 teaspoon parsley flakes

Shopping List: Select Shopping List Adds all checked () ingredients to your Shopping List.

Directions:

Rub garlic on sides and bottom of fondue pot, discard. Heat cream cheese, Swiss and wine until melted and smooth; stirring frequently.

Add remaining ingredients. Mix well. Stir in parsley.

Transfer fondue pot to lit burner. If mixture becomes too thick add a little more wine.

Serve with breadsticks, and cubed French bread or celery sticks.

Please note that some ingredients and brands may not be available in every store.

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