The Crab PlaceContact UsView CartTrack OrderLog InShippingBlue crabs  
 
Shop Now
Product Search
Find what you need fast.
Sending Gifts
CrabPlace.com Gift Cards
Sign Up & Save
Get super deals and discounts available only
from our e-newsletter.
Maryland with Pride logo
CrabPlace.com Recipes

« Recipes Home

Crab Fondue

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.

Printer Friendly Version
Search Recipes:   
Find more great CrabPlace.com recipes and reviews on Facebook
Crab & Cruise
You're Invited!
All-You-Can-Eat
Crab Feast and
Bay Cruise
Full Menu
Live Entertainment
Tickets go fast!
button
Facebook
100% Satisfaction Guaranteed
It's Why So Many Trust Us for Fantastic Seafood