Hot Crab Fondue

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
Learn about The Spruce Eats' Editorial Process
Updated on 02/3/23
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Hot Crab Fondue

The Spruce / Julia Hartbeck

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
Yield: 3 1/2 cups

This recipe for Hot Crab Fondue is lightly spiced and flavored with garlic, shallots, wine, cream cheese, cheddar, dill, and Worcestershire sauce. Serve hot with breadsticks, French bread cubes, and/or cocktail crackers. This fondue is filling enough to make a meal.

Many epicures believe that seafood and cheese don't mix because the delicate flavors of seafood are overwhelmed by the aggressive flavors of strong cheeses. But a happy coexistence can be achieved by pairing shellfish with milder cheeses like the cream cheese and mild Cheddar in this recipe.

This would be considered a cheese fondue or Fondue au Fromage. The other two types of classic fondues are Fondue Bourguignonne (beef fondue) and Chocolate Fondue, although there are hundreds of variations on these three, as this recipe demonstrates.

Do you know the right fondue pot to use for cheese fondue? Check out the information after the directions for this recipe, below.

"I found the flavors in this hot crab fondue well-balanced—you can taste the lemon and wine notes, the cheese, and the crab all at once. I would recommend tasting as you add the lemon and mustard to avoid overwhelming the flavor of the crab." —Diana Rattray

hot crab fondue/tester image
A Note From Our Recipe Tester

Ingredients

  • 1 clove garlic, finely minced

  • 2 tablespoons shallot, minced

  • 1 tablespoon unsalted butter

  • 1/4 cup dry white wine

  • 1 cup half-and-half

  • 8 ounces cream cheese, cut into pieces, at room temperature

  • 4 ounces mild cheddar cheese, shredded

  • 1/2 pound crab meat, picked over for shells

  • 1 teaspoons Dijon mustard, more to taste

  • 1 tablespoon freshly squeezed lemon juice, more to taste

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon Old Bay seasoning

  • 1/2 teaspoon dried dill weed

  • Breadsticks, for serving

  • French bread cubes, for serving

  • Cocktail crackers, for serving

Steps to Make It

  1. Gather the ingredients.

    Hot Crab Fondue ingredients

    The Spruce / Julia Hartbeck

  2. In a medium saucepan over medium heat, gently sauté the garlic and shallot in the butter until translucent.

    minced clove of garlic and minced shallots in a pan

    The Spruce / Julia Hartbeck

  3. Add the wine and cook for 1 minute. Add the half-and-half, cream cheese pieces, and cheddar cheese. Stir until cheese is melted and the mixture is smooth.

    cheese sauce in a pot

    The Spruce / Julia Hartbeck

  4. Add the crab meat. Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, and dried dill weed. Gently heat an additional 3 minutes, stirring occasionally. Taste the mixture and adjust the seasoning as desired with more mustard and lemon juice.

    shell-free crab meat, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, and dried dill weed with cheese sauce in a pan

    The Spruce / Julia Hartbeck

  5. Serve the fondue hot with breadsticks, French bread cubes, and/or cocktail crackers.

    Hot Crab Fondue served with bread

    The Spruce / Julia Hartbeck

Tips

  • Use good quality cheese in your fondue. Mild and sharp cheddar cheeses melt more smoothly than extra-sharp.
  • If you don't have a fondue pot with a heat source, a slow cooker or chafing dish may be used to keep a hot fondue warm.
  • Double the amount of crab to make the dish a hearty meal for 4.

Types of Fondue Pots

The type of fondue pot you need depends on the type of fondue you will be making. Chocolate fondues need a small, thicker pot and a candle flame is usually adequate. Meat fondues cooked in hot oil require a pot than can withstand very high heat (electric pots are best for this). A thicker pot that will hold the heat without scorching the contents is better for cheese fondues (candle, alcohol burner, Sterno or electric are all good for cheese).

Recipe Variations

  • Instead of half-and-half, use light cream.
  • Swap out the dried dillweed with 1 1/2 teaspoons of fresh chopped dill.
  • You may replace the dry white wine with dry sherry.

How to Store Crab Fondue

  • Refrigerate leftover crab fondue in an airtight container and consume within 4 days.
  • Reheat leftover fondue in a saucepan over medium-low heat until the fondue reaches 165 F.
  • To freeze, transfer the cooled crab fondue to a freezer container and freeze for up to 3 months. Defrost in the refrigerator overnight.
Nutrition Facts (per serving)
813 Calories
44g Fat
68g Carbs
34g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 813
% Daily Value*
Total Fat 44g 57%
Saturated Fat 24g 121%
Cholesterol 169mg 56%
Sodium 1433mg 62%
Total Carbohydrate 68g 25%
Dietary Fiber 3g 10%
Total Sugars 11g
Protein 34g
Vitamin C 5mg 24%
Calcium 450mg 35%
Iron 5mg 28%
Potassium 507mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)