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Crab Fondue

kept bytihleigh
recipe bySimply Recipes

We also peeled and chopped up bosc pears to use for dipping in this recipe. If you are avoiding wine, just use water to get to desired consistency.


18 ounces (3 6-oz packages) cream cheese
1/2 cup mayonnaise
1 teaspoon mustard (yellow or Dijon)
2 Tbsp powdered sugar (or 1 Tbsp corn starch if you want to skip the sugar)
1/2 teaspoon garlic powder
1-2 teaspoons Old Bay seasoning (or paprika with a little ground ginger and cayenne)
1/4 - 1/2 cup dry white wine or dry sherry (optional)
1-2 teaspoons lemon juice
1 teaspoon lemon zest
3/4 lb to 1 lb of lump crab meat, fresh or canned
1/4 cup chopped green onion greens, chives, or parsley
Day old French or Italian loaf bread (best not fresh or will fall apart when dipped), cubed into 1-inch cubes



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