Slow Cooker Mariners' Fondue

Course : Fondues
Serves: 1
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20 ounces cream of celery soup
2 cups grated sharp process cheese
1 cup chunked cooked lobster
1/2 cup chopped cooked shrimp
1/2 cup chopped cooked crabmeat
1/4 cup finely chopped -- cooked scallops
1 dash paprika
1 dash cayenne pepper
1 loaf loaf French Bread -- cut in 1 inch cubes

Preparation / Directions:

about 1 1/2 quarts fondue Combine all ingredients except bread cubes in lightly greased Crock-Pot; stir thoroughly. Cover and cook on High for 1 hour or until cheese is melted. Turn to Low for serving. Using fondue forks, dip bread cubes into fondue.

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