Crab Fondue

Course : Seafoods
Serves: 8
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1/2 pound crabmeat
1/2 cup sour cream
4 ounces cream cheese
1 tablespoon fresh lemon juice
1 teaspoon prepared horseradish
2 tablespoons green bell pepper
1 tablespoon diced pimiento
1 loaf sourdough baguette

Preparation / Directions:

Combine crab, sour cream, cream cheese, lemon juice, horseradish, bell peppers, and pimiento in a saucepan, over a low flame heat and stir to melt cheese transfer to a chafer or fondue pot, keep warm cut sourdough bread into 3/4-inch cubes serve fondue hot, with bread cubes to the side


Nutritional Information:

106 Calories (kcal); 8g Total Fat; (69% calories from fat); 7g Protein; 1g Carbohydrate; 44mg Cholesterol; 135mg Sodium

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