Preparation Instructions:
In top of double boiler, combine cheeses, cream, sherry and seasoning. Stir constantly until blended. Add crab meat, heat 10-15 minutes, stirring occasionally. Serve hot in fondue or chafing dish with one inch pieces of French bread. If fondue thickens, stir in cream of sherry.
» This recipe is credited to Mrs. Rose Seward of Princess Anne, MD.and was the Grand Prize Winner in the 1972 National Hard Crab Derby in Crisfield, MD.
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