Crab Fondue

“This recipe has been in my family for generations and is one that I always enjoy even though I do not eat much seafood. The rich and creamy texture of the fondue helps to compliment the soft and silky textures of the 2015 Wine Club Reserve while also creating a long and luxurious finish with hints of clove and baking spice. Because this recipe is quick and easy, it’s great as an appetizer or meal during the week and even better when enjoyed with a glass of 2015 Wine Club Reserve. Cheers.”
– Kristy Ramirez, AVV Director of Hospitality & Retail Sales

– Serves approximately 4 for dinner or 6 to 8 as an appetizer –

1 – 6 oz. can lump crab meat, drained
1 – 8oz. package cream cheese
5 slices Kraft Singles swiss cheese
¼ cup (with slight overflow) milk
¼ tsp. garlic salt
¹⁄8 tsp. cayenne pepper
1 Tbsp. Worcestershire sauce
1 loaf French bread cut into small cubes

Method of Preparation:
Combine above ingredients, excluding the bread, in a fondue pot. If you do not have a fondue pot, a medium saucepan will also work. Heat ingredients until completely melted, stirring occasionally. Serve with French bread for dipping. Enjoy with a glass of the 2015 Wine Club Reserve.