Rocky's Crab Fondue

"There was a restaurant in Columbus, Ohio called Rocky's that served this appetizer. I was so disappointed when they closed the restaurant as I could never find anyplace else that served this dish. Many years later I found this likeness in our local paper. I make it constantly for football parties or other gatherings!"
photo by mums the word photo by mums the word
photo by mums the word
photo by mums the word photo by mums the word
Ready In:




  • Mix the ingredients and heat gently until bubbly. Serve with sourdough bread cubes and apple slices.

Questions & Replies

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  1. William M.
    How do you maintain some warmth to the dip without the fondue pot?


  1. mums the word
    We loved this crab dip! I made a half recipe and followed as written. I baked it at 400 for 25 minutes, but wasn't sure if you meant to heat on the stove top or bake it. When it came out of the oven we decided it needed a bit of garlic salt and some dill weed. Ta Da! Perfection! I served with pieces of Vienna Crusty Bread! Delicious! Thx for sharing your recipe. Made for P-A-R-T-Y event 2009.
  2. teresa_backstrom
    I am so glad I found this. Rocky's was an awesome place, and this was one of my favorites. I googled the name and found it. Bless you for putting it on here! Crackers do not due this justice...sliced Gala apples are great, as well as the sourdough.
  3. Kim127
    I halved the recipe but used 6 ounces of Maine crab meat. I mean, can you have too much crab in a crab dip?? I baked this in a casserole dish at 400 for about 25-30 minutes and finished at a broil to brown the top a bit. Served it with crackers and tortilla chips (I liked the chips better and DH liked the crackers better). Needs just a little touch of salt and pepper mixed in or Mrs. Dash. Made for Las Mistico Magicos Sirenas - ZWT5.
  4. Debber
    Very tasty little creation. We served it with club crackers, but I think Texas toast cubes would be great too (I'm not fond of sourdough bread). DH thought we could put the leftovers on baked potatoes, and I thought, "oooh, with some bacon sprinkled on top," yes, yes, yes! A bit runny, I would like my fondue just a tad more "thick" and would make this in my baby crock-pot next time, and let it "dry out" a bit. Otherwise, excell-o-mundo! Which is Gnomish for Wow! *ZWT 5 Groovy GastroGrnomes* gallivanting the globe in search of the world's best recipes! KEEPER!!!
  5. TxGriffLover
    MMMMMMMM...yummy stuff. I didn't change or modify this keeper a bit. We all loved it and will definitely make again. Made for ZWT5 Zingo Potluck, for Hell's Kitchen Angels.


<p>I live in Hilliard, Ohio and I work for a restaurant equipment and design distributor. I hated to cook when I was young and did not really have a passion for it until I married my husband 13 years ago. He's a Mikey - will eat just about anything so he is a lot of fun to cook for. It is hard to say what my favorite cookbook is. I have the standard Betty Crocker that is about 30 years old and so beat up. But it is great for the basics. I love Taste of Home and other cooking magazines such as that. I tend to spend my time reading recipes, clipping them out and then storing them in a notebook according to category to be tried at a later date. Needless to say, the notebook is overflowing with recipes that have not been tried yet!!! <br /> <br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /> <br /> <br /> <br /> <br /> <br /><img src= alt= /> <br /><img src= border=0 alt=Photobucket /><br /> <br /> <br /> <br /> <br /> <br />src=;</p>
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