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    You are in: Home / Recipes / Cheddar, Crab and Wine Fondue Recipe
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    Cheddar, Crab and Wine Fondue

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Bobtail's Note:

    This is from my NC Cookbook. Submitted by the Duplin Winery of Duplin County. It is a scrumptious fondue dip. The recipe calls for Duplin County wine (Scuppernong or Riesling), but your favorite white wine will do. Serve using bread cubes or veggies.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Drain crabmeat and flake.
    2. 2
      Mix cheese and flour together.
    3. 3
      Heat wine until bubbles rise.
    4. 4
      Over low heat add cheese mixture to the wine, 1/2 cup at a time, stirring in between each addition, till the cheese is melted.
    5. 5
      Add caraway seeds and crabmeat.
    6. 6
      Transfer to fondue pot.
    7. 7
      Last but not least, ENJOY!
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    Nutritional Facts for Cheddar, Crab and Wine Fondue

    Serving Size: 1 (929 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1051.8
     
    Calories from Fat 680
    64%
    Total Fat 75.6 g
    116%
    Saturated Fat 47.9 g
    239%
    Cholesterol 266.7 mg
    88%
    Sodium 1980.5 mg
    82%
    Total Carbohydrate 9.3 g
    3%
    Dietary Fiber 0.2 g
    0%
    Sugars 1.8 g
    7%
    Protein 69.6 g
    139%
    Detailed Nutrition Values About Nutrition Info

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