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December 12, 2008, Newsletter Issue #94: Crab Cheese Fondue
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Tip of the Week
Fondues provide a sense of elegance and sophistication. Plus, they taste good. Red Lobster has a delicious one called 'Ultimate Fondue' on their Starter Menu. By dipping some bread into it, it makes for what is known as one of the great finger foods and seafood appetizers. Try it the next time you are dining at Red Lobster. Here is another recipe for a great seafood fondue. The mild crab flavor will have you hooked:
Crab Cheese Fondue serves 3 cups
¾ cup milk
½ cup condensed cream of mushroom soup, undiluted
or
½ cup condensed cream of celery soup, diluted
2 cups cheddar cheese, grated
1 cup processed cheese (Velveeta), cubed
1 cup crabmeat
2 t lemon juice
1 garlic clove, halved
Cubed French bread, cherry tomatoes, baby zucchini, cooked new potatoes for dipping.
In a large saucepan, combine milk and soup until blended. Add cheeses. Cook and stir over low heat until melted. Stir in crab and lemon juice. Remove from heat. Rub interior of fondue pot with the cut side of garlic. Discard garlic. Pour cheese mixture into fondue pot. Keep at gentle simmer over low heat. Serve with bread cubes, tomatoes, zucchini, new potatoes. This fondue makes a great finger food, seafood appetizer, or main dish.
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