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Lobster Or Crab Fondue

Fondue.Chef's picture
Ingredients
  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
  Paprika 1 Dash
  Pepper white 1 Dash
  Sherry 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Ingredient: 
Seafood
Interest: 
Party

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