Lobster Or Crab Fondue
|Frozen condensed cream of shrimp soup||1 Can (10 oz), Defrosted|
|Milk/Hal and half||1⁄4 Cup (4 tbs)|
|Canned lobster meat/Crab meat||7 1⁄2 Ounce, drained, flaked (1 Can)|
|Shredded processed american cheese/Cheddar cheese||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
|Pepper white||1 Dash|
Combine first 2 ingredients in metal or ceramic fondue pot.
Cover; heat over direct moderate heat, stirring often.
Fold in remaining ingredients, except sherry.
Heat to serving temperature over direct low heat.
If desired, stir in sherry just before serving.
Use as an appetizer with melba toast or as a luncheon dish on toast points or in patty shells.
If a thinner mixture is desired, stir in milk or half and half as needed.