sherried crab fondue in bread pot

This is great in autumn or around the holidays.

6 tablespoons butter

2 tablespoons flour

1 cup half-n-half

4 ounces cream cheese

6 ounces Swiss or Gruyere cheese, grated

1 tablespoon sherry

2 teaspoons lemon juice

1 teaspoon dried minced onion

1 tablespoon dried parsley

1/2 pound crab meat, cleaned of any shell

salt and pepper

dash of Frank’s Red Hot (or more to taste)

1 round loaf of bread

4 ounces toasted sliced almonds

  • Preheat oven to 350 degrees
  • Melt the butter in a saute pan. Stir in the flour and cook for one minute until thickened
  • Blend in the half-n-half a little at a time. Cook and stir until thickened
  • Add cream cheese and grated Swiss in small amounts until melted
  • Add the sherry, lemon juice, minced onion, parsley and crab
  • Season with salt, pepper and Frank’s
  • Set aside
  • Slice the top of the loaf of bread and carefully tear away the inner bread
  • Pour the crab mixture into the bread
  • Sprinkle almonds over top of crab mixture
  • Replace the top of bread and carefully wrap entire loaf in aluminum foil
  • Place on baking sheet and bake for 30 minutes or until hot
  • Serve with chunks of scooped out bread
Courtesy of Indianapolis Woman magazine