Preparation:
1. Remove all cartilage from crab meat.
2. Combine cheeses, milk., seasonings and sherry in fondue pot, set on low; stir until blended and smooth.
3. Add crab meat; heat, stirring occasionally, until hot and bubbly, 5 to 10 minutes.
4. Spear cubes of bread with a fondue fork and swirl with a figure-eight motion to coat. (If fondue thickens while standing, stir in a little additional milk or sherry.) NOTE: This is a great ice-breaker for timid quests! If you do not have a fondue pot, mixture may be made in a double boiler and either served from that or transferred to a chafing dish. |
