Crab Fondue^ Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2: Artichokes, 1 lb
1 can: , (6-6 1/2 oz) crabmeat,
Lemon juice, optional
Drained, flaked, and
1/2 cup: Dry white wine,
Cartilage removed,
1 1/2 cup: Shredded american cheese, (6
1/4 tsp: Finely shedded lemon peel,
Oz),
Toasted french bread cubes,
1 package: , (8 oz) cream cheese, cut up
Directions:
Trim and wash stems of artichokes: 1" off from the tops. Snip off
sharp leaf
tips and brush cut edges with lemon juice, if desired. Boil a big pot
of salted water; add artichokes. Cook 20--30 minutes until a leaf
pulls out easily. Seperate leaves; reserving as dippers. Discard
choke and chop bottoms.
Set aside.
Warm wine. Add American cheese, cook until bubbly and smooth. Stir in
cream cheese until smooth. Stir in crab, chopped artichokes, and
lemon juice until
heated through.
Transfer to fondue pot. Add 1-2 tablespoons milk as needed as mixture
thickens.
Better Homes and Gardens Holiday Appetizers 1995
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-28-95
Source from luhu.jp
sharp leaf
tips and brush cut edges with lemon juice, if desired. Boil a big pot
of salted water; add artichokes. Cook 20--30 minutes until a leaf
pulls out easily. Seperate leaves; reserving as dippers. Discard
choke and chop bottoms.
Set aside.
Warm wine. Add American cheese, cook until bubbly and smooth. Stir in
cream cheese until smooth. Stir in crab, chopped artichokes, and
lemon juice until
heated through.
Transfer to fondue pot. Add 1-2 tablespoons milk as needed as mixture
thickens.
Better Homes and Gardens Holiday Appetizers 1995
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-28-95
Source from luhu.jp