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Cajun Crab Fondue Recipe

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This recipe for Cajun Crab Fondue, by , is from The Hoggan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patti Gahagan


3 T whole butter, divided
2 T flour
1/2 lb crab meat
3/4 lb mushrooms, small dice
2 oz sliced pimientos
1/2 yellow onion, minced
1/2 pound shrimp meat
2 cups Monterey jack, grated
2 cups Half and Half (1 cup half and half, 1 cup cream if richer is desired)
3 T Cajun seasoning

In a medium sauce pan, melt 1 T of butter. Add onion, mushrooms, celery and pimientos and sauté until mushrooms have released their liquid. Set aside

In a medium pan, melt remaining 2 T of butter. Over medium high heat add flour. Stir to incorporate and once bubbling, slowly add half and half and begin to whisk. Bring miture back to a light boil. Sauce should be smooth and medium thick. Reduce heat and add in cheese until melted through, stirring.

Add in onion and mushroom mixture. Fold in crab and shrimp and add Cajun seasoning. Adjust for flavor.

Serve hot with chunks of French bread.




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