Cheddar, Crab and Wine Fondue

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.

• Ready In: 10 mins
• Yields: 2 1/2 cups

Ingredients

• 6  ounces  crabmeat
• 20  ounces cheddar cheese, shredded
• 2  tablespoons all-purpose flour
• 3⁄4 cup white wine
• 1⁄8 teaspoon caraway seed

Directions

1. Drain crabmeat and flake.
2. Mix cheese and flour together.
3. Heat wine until bubbles rise.
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. Add caraway seeds and crabmeat.
6. Transfer to fondue pot.
7. Last but not least, ENJOY!