1 - 10 of 32 for crab fondue
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Thaw 6-8 oz. King Crab (if necessary). Drain ... serve, skewer cubes of French bread on fondue forks; dip. Serves 10-12 appetizers or 6 main dish servings.
Drain crabmeat and flake. Drain shrimp and set both shell fish aside. Combine remaining ingredients, except French bread, in a saucepan and heat over ...
Melt cheeses together ... stir. Can be heated and served in a crockpot, fondue pot or microwave dish. Serve hot. Cube French bread for dipping and serve.
Melt cheese with ... on top of the stove and then put in fondue pot (sprayed with Pam). Serve with pieces of French bread to dip. (Can use all crab meat.)
Drain and slice crab. Dice half ... and spoon undiluted mushroom soup over top of casserole, sprinkle with cheese, return to oven and bake 1 hour longer.
Remove all cartilage from crab meat. In fondue pot, set on ... fondue fork and swirl in figure 8 motion. If fondue thickens stir in a little milk or sherry.
Mix everything together but the crab and wine. Warm ... Add crab and wine, reheat until warm. Serve with Club crackers, bread cubes or vegetable sticks.
Break bread into ... pepper, onion and crab meat. Beat eggs ... Pour milk and eggs over all. Spread mushroom soup on all this. Bake 1 hour at 350 degrees.
In chafing dish ... Gently fold in crab meat chunks. Heat, ... Serve in a fondue dish. Guest dunk crisp ... Melba toast into crab meat mixture. Serves 8.
Drain and rinse tuna and crab. Mix together. ... that it is well moistened. Refrigerate overnight. Bake 1 1/4 hours at 350 degrees until puffed and golden.
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