Low Fat Hot Krab Fondue
From mark555 16 years ago
- 10 minutes to make
- Serves 4
I posted a Crab Fondue recipe earlier and thought I would try a low fat version. It works very well and with using imitation crab it cuts the cost considerably. We are able to find imitation crab for about $2.00 lb and the real stuff is $8. Read more 00 lb plus. Using the reduced fat ingredients does not change how rich this turns out. I have been seeing a few fondue recipes posted lately. For those of you not used to fondue, it is just a nice slow meal, great for casual gatherings if no one is in a hurry. Gives people a chance to chat since there is no way to eat it fast. See less
Ingredients
- 1 Tablespoon unsalted butter shopping list
- 1 garlic clove, finely minced shopping list
- 2 Tablespoons onion, minced shopping list
- 1/4 cup dry white wine shopping list
- 1 cup fat free skim milk shopping list
- 8 ounces reduced fat cream cheese, cut into pieces, at room temperature shopping list
- 4 ounces cheddar cheese, shredded shopping list
- 1/2 pound limitation crab meat, run it through a food processor shopping list
- juice of 1 lemon shopping list
- 2 teaspoons Dijon mustard shopping list
- 1 teaspoon worcestershire sauce shopping list
- 1/2 teaspoon Old Bay Seasoning shopping list
- 1/2 teaspoon dried dill weed shopping list
- French bread cubes or Sour dough French bread shopping list
How to make it
- In a pot over medium heat, gently sauté garlic and onion briefly in butter until translucent.
- Add wine and cook for 1 minute, then add milk, cream cheese, and Cheddar cheese.
- Stir until cheese is melted and mixture is smooth.
- Add Krab, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, and dill weed.
- Heat an additional 3 minutes, gently stirring occasionally.
- Serve fondue with a side dish, French bread cubes, or Sour dough French bread.
- If you like steamed artichokes they work well with this as it too is a nice slow eating food.
The Rating
Reviewed by 5 people-
It looks like you did a fantastic job on this recipe!
bluewaterandsand
in GAFFNEY loved it
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Great job Mark! The 1st edition was great, this one is even better! High 5 forks here. Thanks.
loxy
in The World loved it
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