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Hot Crab Fondue




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Hot Crab Fondue

1 Jar sharp cheese (5 oz. )

1 Cream cheese (8 oz. package)

1/4 c White dry wine

1 cn Crab, drained and flaked

8 1/2 oz. size

1/2 ts Worcestershire sauce

1/4 ts Garlic salt

1/2 ts Cayenne pepper

French bread, cut in cubes In top of double boiler, combine cheese until melted and smooth. Add remaining ingredients. Stir well. If thickens, add more wine. Should make about 2 1/2 cups.

 

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