Deviled Crab and Cheese Fondue

This is delicious. It's best made with fresh crab, but still good with canned.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 2⁄3 cup dry white wine
• 3  cups gruyere cheese, grated
• 1  cup Roquefort cheese, crumbled
• 1⁄4 cup  boursin natural cheese
• 1  tablespoon cornstarch
• 1  teaspoon mustard powder
• 8  ounces  crabmeat, flaked
• 1⁄4 teaspoon Tabasco sauce
• 1  tablespoon lemon juice
• 4  scallions, chopped

Directions

1. Pour wine into fondue pot and heat gently, then carefully place over lit burner.
2. Toss cheeses in cornstarch and add mustard powder. Gradually add to the wine, stirring continuously. When all the cheese has been added, stir in remaining ingredients. Heat gently until thick.
3. Serve with dippers like crusty bread, cook shrimp, cucumbers, etc.