Chesapeake Bay Blue Crab Fondue


  • 1/2 lb cream cheese
  • 1 and 1/2 cups Gruyere cheese, grated
  • 1/2 cup milk
  • 1/4 tsp lemon pepper
  • kosher salt and black pepper to taste
  • 1/4 cup dry sherry
  • 1 lb lump crab meat
  • french bread, cut into 1 and 1/2 inch cubes


  • In a fondue pot set over low heat, combine the cheeses, milk, lemon pepper, salt, pepper and sherry.
  • Stir until blended and smooth.
  • Add the crab meat and heat, stirring occasionally, for 5-8 minutes, or until bubbly.
  • For serving, spear cubes of bread with fondue fork and swirl in a figure 8 motion.
  • If fondue thickens on standing, stir in a little additional milk or sherry.
  • Serves 8-10.

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