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FOOLPROOF FONDUE - CRAB 
6-8 oz. King Crab
4 1/2 oz. can shrimp
2 (8 oz.) pkgs. cream cheese
10 3/4 oz. can condensed cream of shrimp soup
1/2 tsp. salt
1/8 tsp. garlic powder
2 drops hot pepper sauce
1/2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
3 tbsp. sherry wine
1 c. sour cream
French bread

Thaw 6-8 oz. King Crab (if necessary). Drain and slice. Drain shrimp. Combine cream cheese, sour cream, and cream of shrimp soup. Add salt, garlic powder, hot pepper sauce, Worcestershire sauce, mustard and sherry wine.

Heat over low heat until smooth; stir occasionally. Add crab and shrimp; heat thoroughly.

To serve, skewer cubes of French bread on fondue forks; dip. Serves 10-12 appetizers or 6 main dish servings.

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