"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Hot Cheese and Crab dip, by Betty Kloss, is from The Kloss Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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)
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.
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