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Appetizers

Cheddar and Crab Fondue

Cheddar and Crab Fondue

A true cheese and wine delight -- with a seafood twist! Simple to make and a special treat for family and friends! Wine suggestions: A light, delicate Chardonnay An elegant Dry Riesling A flavorful Seyval Blanc INGREDIENTS MEASURES METHOD Crabmeat, fresh or frozen 6 ounces Drain crabmeat well and flake. Cheddar cheese, shredded Flour, all purpose 2 1/2 cups 2 tbs Toss together cheese and flour. Sauterne (sweet, white wine) 3/4 cup In saucepan, heat sauterne until bubbles rise. Over low heat, add cheese, 1/2 cup at a time, stirring until cheese is melted after each addition. Caraway seed 1/8 tsp Add caraway seed and crabmeat.

Transfer to fondue pot. Serve with French bread cubes, toasted cubes, or vegetable dippers.