|Print Maryland crab and seafood recipes from www.crabplace.com|
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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