Ingredients
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6
-
20
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2
-
3/4
-
1/8
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-
-
-
-
-
-
-
-
-
Directions
Cheddar, Crab and Wine Fondue, This is from my NC Cookbook Submitted by the Duplin Winery of Duplin County It is a scrumptious fondue dip The recipe calls for Duplin County wine (Scuppernong or Riesling), but your favorite white wine will do Serve using bread cubes or veggies , I don’t know if I made something wrong used a light cheddar cheese It was way too thick So we added a little bit more wine We didn’t really enjoy it It was too salty, because of the cheese and crab Maybe it would be great with cheddar cheese and another cheese like swiss cheese Maybe half of each Thanks Bobtail for posting this recipe 🙂 I was so sure we would like it Made for PAC Spring 2012
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Steps
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1
Done
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Drain Crabmeat and Flake. |
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2
Done
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Mix Cheese and Flour Together. |
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3
Done
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Heat Wine Until Bubbles Rise. |
|
4
Done
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Over Low Heat Add Cheese Mixture to the Wine, 1/2 Cup at a Time, Stirring in Between Each Addition, Till the Cheese Is Melted. |
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5
Done
|
Add Caraway Seeds and Crabmeat. |
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6
Done
|
Transfer to Fondue Pot. |
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7
Done
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Last but not Least, Enjoy! |
