Print Maryland crab and seafood recipes from
Crab Fondue
  • 1 pound backfin crab meat
  • 1/4 cup sherry
  • 1/2 cup light cream
  • 6 ounce Swiss Guyere cheese
  • 1-8 ounce package cream cheese
  • French bread
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.
Find us on Facebook