1 lb. Maryland crab meat
1 (8 oz.) pkg. cream cheese
1 (6 oz.) pkg. Guyere cheese, grated
1/4 c. sherry
1/2 c. milk
1/4 tsp. lemon and pepper seasonings
Salt and pepper to taste
French bread, cut into 1 to 1 1/2 in. cubes

Remove all cartilage from crab meat. In fondue pot, set on low, combine cheeses, milk, seasonings and sherry. Stir until blended and smooth. Add crab meat and heat, stirring occasionally until hot and bubbly (5 to 10 minutes). Makes 4 cups fondue. For serving, spear cubes of bread with fondue fork and swirl in figure 8 motion. If fondue thickens stir in a little milk or sherry.