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A backfin crab meat, sherry and cheese crab fondue recipe
Credited to Mrs. Rose Seward of Princess Anne, MD.
This recipe was the Grand Prize Winner in the 1972 National Hard Crab Derby in Crisfield, MD.
- 1 pound backfin crab meat
- ¼ cup sherry
- ½ cup light cream
- 6 ounce Swiss Guyere cheese
- 1 8-ounce package cream cheese
- French bread
In the top of a double boiler, combine the cheeses, cream, sherry and seasoning. Stir
constantly until blended.
Add the crab meat, heat 10-15 minutes, stirring occasionally.
Serve hot in a fondue or chafing dish with one inch pieces of French bread. If fondue
thickens, stir in cream of sherry.