1 lb. Maryland crabmeat, picked
1 (8 oz.) pkg. cream cheese
1 (6 oz.) pkg. Grueyere cheese, grated
1/2 c. milk
1/4 tsp. lemon and pepper seasoning
1/4 c. sherry
Salt and pepper to taste
Touch of Old Bay Seasoning to taste
French bread, cut into 1 to 1 1/2 inch cubes

Remove cartilage from crab. In fondue pot, set on low, combine cheeses, milk, seasonings, and sherry. Stir until blended and smooth. Add crabmeat and heat, stirring occasionally. Don't cook too high as the cheese will burn. Stir about 5-10 minutes.

To serve, spear cubes onto fondue fork and swirl into fondue. If fondue thickens, thaw with a little sherry. Makes about 4 cups fondue. (Use a double boiler if you do not have a fondue pot.)