Maryland Crab Fondue

Course : Fondues
Serves: 4 cups
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1 pound maryland crab meat
8 ounces cream cheese
6 ounces gruyere grated cheese
1/2 cup milk
1/4 teaspoon lemon and pepper seasoning
1/4 teaspoon salt -- to taste
1/4 teaspoon pepper -- to taste
1/4 cup dry sherry
1 loaf french bread -- cut into 1 to 1 1/2 inch cubes

Preparation / Directions:

1. Remove all cartilage from crab meat. 2. Combine cheeses, milk., seasonings and sherry in fondue pot, set on low; stir until blended and smooth. 3. Add crab meat; heat, stirring occasionally, until hot and bubbly, 5 to 10 minutes. 4. Spear cubes of bread with a fondue fork and swirl with a figure-eight motion to coat. (If fondue thickens while standing, stir in a little additional milk or sherry.) NOTE: This is a great ice-breaker for timid quests! If you do not have a fondue pot, mixture may be made in a double boiler and either served from that or transferred to a chafing dish.

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