About this fondue recipe:
If you love crab bisque, you will surely love this fondue recipe. There non-traditional fondue uses cream cheese as its base and is always a hit at the dinner table. It's best served with French or garlic bread.
1 pound lump crab meat
1 pound cream cheese
1/4 cup minced shallots
2 cloves garlic, finely minced
1 tablespoon unsalted butter
1 tablespoon olive oil
1/4 cup brandy
1 cup dry white wine
3 cups heavy or whipping cream
1 teaspoon dried Italian seasoning
1/2 teaspoon cayenne pepper
Salt and ground black pepper to taste
French or garlic bread, for serving
1. In a medium-sized pot, heat butter and olive oil over low heat. Add minced shallots and cook for about five minutes, stirring as needed. Then add garlic, cayenne pepper and Italian seasoning. Cook for about 60 seconds, stirring as needed.
2. Add white wine and brandy. Bring to boil over high heat. Reduce to simmer (medium heat) and cook for 10 minutes, stirring occasionally.
3. While mixture is simmering, combine cream cheese and heavy cream in a separate bowl. Mix together. After step 2 has finished, add cream cheese and cream to pot. Mix until smooth. Then add crab meat and any other seasoning. Stir well. Transfer to fondue pot.
Serve with French or garlic bread.
"Crab fondue is goood". - Mindy