"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hot Cheese and Crab dip Recipe

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This recipe for Hot Cheese and Crab dip, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Kloss
Added: Tuesday, April 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 6 1/2 Oz or 7 1/2 oz can crab meat
1 10 oz stick sharp natural cheddar cheese
1 8 oz package of sliced sharp process American Cheese
1/4cup of butter
1/2 cup sauterne (white wine)

Directions:
Directions:
Reserving a few pieces for garnish, shred crab meat. Cut cheeses in small pieces; combine in a saucepan with butter and sauterne. Stir over low heat till cheeses melt. Stir in the shredded crab meat and continue cooking to heat through. Pour into chafing dish; garnish with reserved crab pieces. Serve with shredded wheat wafers or chunks of crusty bread and use fondue forks.

Number Of Servings:
Number Of Servings:
Makes 3 cups

 

 

 

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