Crab Fondue: Alternative to Crab Cakes

Savory Crab Fondue

½ pound fresh crab meat (carefully pick over for shells)
1 Tablespoon butter
¼ cup onions, minced
¼ cup white wine
½ cup heavy cream
8 ounces cream cheese
4 ounces Velveeta cheese
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 loaf French bread, sliced, or 1 small loaf sourdough bread, torn into chunks

In a saucepan over low heat, add the butter, and when it stops foaming, sauté the garlic and onions until both turn translucent. Add the wine and sauté another minute or two. Turn heat to medium and add all cheese. Stirring until smooth, do not let come to a boil. Fold in the crab and remaining ingredients, stir another five minutes. Serve in a fondue pot or heavy bowl with torn bread for dipping.

Optional version: instead of cream cheese, use goat cheese; instead of Velveeta, use cheddar cheese, grated. For an especially rich taste, for the cheddar portion, use 2 ounces of regular cheddar and 2 ounces of smoked cheddar. We tried this and liked it, although depending on the brand of smoked cheddar, it could overpower the crab taste, so go easy.

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