Fondue Recipes

Creamy Crab Fondue recipe

Almost a crab bisque in taste and texture, this fondue recipe is a seafood sensation. Serve with buttery garlic bread and a set of spoons—just in case.


1 tablespoon unsalted butter
1 tablespoon olive oil
¼ cup minced shallots
2 cloves garlic, minced
1 teaspoon dried thyme
¼ teaspoon cayenne pepper
¼ cup brandy
1 cup dry white wine
3 cups heavy cream
1 pound cream cheese
1 pound lump crab meat
½ teaspoon salt
½ teaspoon black pepper
Garlic bread, for serving


1) Heat butter and oil in a medium pot over medium. Add shallots and cook until translucent, stirring occasionally, about 5 minutes. Add garlic, thyme, and cayenne; cook until fragrant, 60 seconds, stirring.

2) Add brandy and bring to a boil over high heat. Simmer until liquid has almost evaporated, about 2 minutes. Add wine and bring to a simmer. Cook 10 minutes, stirring occasionally.

3) Meanwhile, beat cream and cream cheese together in a medium bowl. Add to pot and whisk until smooth. Add crab meat, salt, and pepper; stir well to mix.

4) Warm through and serve with garlic bread.

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¼ cupabout 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup)
1 cupabout 237ml (236.59 mililitres based on 236.59 mililitres in a US cup)
3 cupsabout 710ml (709.77 mililitres based on 236.59 mililitres in a US cup)
1 lbabout 454g (453.59 grams based on 453.59 grams in a pound)


Published: October 11, 2010
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Published by Starsol