Crab Fondue

Tasty hot crab dip appetizer with lump crab meat, cream cheese, mayo, and seasonings.

Crab Fondue
Elise Bauer

My friend and neighbor Molly passed along her mother's recipe for crab fondue the other day. It's a tradition in her family to prepare this hot crab dip while everyone is gathered for the holidays.

Garrett and I whipped up a batch recently, adding wine, onion greens, and more spice to the original recipe.

As Molly says, it's "totally addictive"! Good for gatherings on cold winter days.

Crab Fondue Party
Elise Bauer

Crab Fondue

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 8 servings

We also peeled and chopped up bosc pears to use for dipping in this recipe. If you are avoiding wine, just use water to get to desired consistency.

Ingredients

  • 18 ounces (Three 6-ounce packages) cream cheese

  • 1/2 cup mayonnaise

  • 1 teaspoon mustard (yellow or Dijon)

  • 2 tablespoons powdered sugar (or 1 tablespoon cornstarch if you want to skip the sugar)

  • 1/2 teaspoon garlic powder

  • 2 teaspoons (or more to taste) Old Bay seasoning (or paprika with a little ground ginger and cayenne)

  • 1/4 to 1/2 cup dry white wine or dry sherry (optional)

  • 1 to 2 teaspoons lemon juice

  • 1 teaspoon lemon zest

  • 3/4 to 1 pound crab meat

  • 1/4 cup chopped green onion greens, chives, or parsley

  • 1 loaf day old French or Italian bread (best not fresh or will fall apart when dipped), cubed into 1-inch cubes

Method

  1. Make the fondue base:

    Slowly heat the cream cheese, mayonnaise, powdered sugar, garlic powder, Old Bay, lemon zest, and mustard in a double boiler until the cheese is completely melted.

    (If you don't have a double boiler, fill a saucepan a third of the way with water and bring to a boil, place a metal bowl over the saucepan. This will work as a double boiler.)

  2. Stir in the wine, lemon juice, crab, and onion greens:

    Slowly stir in the wine and lemon juice (adjust quantities to taste and desired consistency). Slowly stir in the crab meat and onion greens.

  3. Transfer to chafing dish or fondue pot:

    To serve, transfer to a heated chafing dish or fondue pot to keep warm.

    Serve with bread cubes and forks for dipping.

Nutrition Facts (per serving)
391 Calories
20g Fat
32g Carbs
17g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 391
% Daily Value*
Total Fat 20g 26%
Saturated Fat 6g 30%
Cholesterol 82mg 27%
Sodium 776mg 34%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 17g
Vitamin C 3mg 15%
Calcium 124mg 10%
Iron 2mg 12%
Potassium 266mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.