Hot Crab Fondue

Yield: Serves 4-6

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Ingredients

1 pkg. (8 oz.) cream cheese, cubed and softened

check shredded Swiss cheese 5 ounces shredded Swiss cheese

6 cans (6 oz.) lump crabmeat, rinsed and drained

check white wine 1/4 cup white wine

check white wine Worcestershire 1/2 teaspoon white wine Worcestershire

check cayenne pepper 1/4-1/2 teaspoon cayenne pepper

check salt 1/2 teaspoon salt

check garlic powder 1/4 teaspoon garlic powder

check garlic, sliced in half 1 clove garlic, sliced in half

check parsley flakes 3/4 teaspoon parsley flakes

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Directions:

Rub garlic on sides and bottom of fondue pot, discard. Heat cream cheese, Swiss and wine until melted and smooth; stirring frequently.

Add remaining ingredients. Mix well. Stir in parsley.

Transfer fondue pot to lit burner. If mixture becomes too thick add a little more wine.

Serve with breadsticks, and cubed French bread or celery sticks.

Please note that some ingredients and brands may not be available in every store.