Hot Crab Fondue

Yield: 4 Servings
Hilary went out on New Year's Day 2005 in search of a fondue pot to make this recipe, crab season running high at the time. This is an amazingly rich recipe.


  • 1 5 oz jar American cheese spread (Old English)
  • 8oz cream cheese
  • 1 71/2 oz can crab
  • 1/4 cup light cream
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp or less cayenne pepper
  • French bread, cubed


Melt first 2 ingredients in a fondue pot, add remaining ingredients and stir. Serve with French bread cubes.