By Marlene. on May 11, 2004
Photo by Breezytoo
Photo by Breezytoo
"I got this from my sister in law , Pam , and OMG ... I absolutely LOVE it .. unfortunately , I can't get fresh crab in Pa.!! I don't even want to try canned crab ...I just don't think it would be the same... if anyone DOES happen to try it with canned, let me know how it works?? :)"
Serving Size: 1 (594 g)
Servings Per Recipe: 1
"My crab eaters loved this. I put all of the ingredients except the crab in a mini-crock pot and let it heat until the cheese mixture could be stirred smooh. Then I added the crab and stirred it in carefully. If you don't have a crab to clean and add you could use the canned crab from Costco like I did. (I used about 8 oz. and it was plenty.)"
"Delicious! The consistency was pretty thick, and I really wanted more of a fondue, so all I had to do was add just a little more whipping cream to it. Served it with toasted baguette slices and a few cut up veggies....mmmmmmmmmmm! Thanks for sharing Marlene :)"
"Rich and creamy with hunks of crab, this is delicious! Be sure and get the biggest crab you can so you can have some in every bite! I don't have a fondue pot, but it's easily made in a saucepan on the stove top on low heat and takes no time at all. I sliced a warm, crusty baguette for dipping and called it a meal! YUM!! Thanks Marlene! :)"
"This is great!! I got together with one of my friends and we made it as a snack for TV veiwing one night. It was so good we made complete pigs of ourselves and ate the whole thing!!! We Couldn't move off the couch and vowed not to eat so much the next time, but it was just sooo good! So thanks for the recipe!"
"This is VERY good! I did try canned crab and it turned out great. I made a few modifications though, to make it a little for "fondue-like" instead of just hot crab dip-like. I upped the worchestershire to a 1/2 tsp. and in addition added a 1/2tsp. of cooking sherry. Served with french bread chunks and YUM! Next time I think I will add a tick more whipping cream, to make the consistency not quite so thick. It's a keeper though! "