"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Crab Fondue Recipe

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This recipe for Crab Fondue, by , is from The IWO JIMA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LT Joanna Krause
Added: Saturday, October 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2T butter
2T flour
1cup chicken broth
1/4 lb velveeta
8 oz cream cheese
1/4 cup sherry
2-3 drops tobasco
> 8-10 oz crabmeat

Directions:
Directions:
Melt butter in 2 quart pan, add flour and stir for about 2 minutes. Add chicken broth, 1/4 lb velveeta, 8oz cream cheese and stir till smooth. Add sherry, 2-3 drops tobasco and crabmeat. Eat and enjoy!

Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This recipe is from my mother-in-law, Angie Krause's kitchen in Coraopolis, PA. The origin of the recipe is American.

 

 

 

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