8 oz. process American cheese, shredded (2 c.)
3 oz. natural Cheddar cheese, shredded (2 c.)
3/4 c. milk
2 tsp. lemon juice
1 (71 2/ oz.) can crab meat, drained, flaked and cartilage removed

In saucepan slowly heat and stir cheeses and milk until melted. Stir in lemon juice. Add crab meat; heat. Transfer to fondue pot, place over fondue burner. Spear dipper on fondue fork; dip in fondue, swirling to coat. Serves 8 to 10.

Suggested Dippers: French bread, cherry tomatoes, cooked artichokes.