Crab Cheese Fondue
Blue Swimmer, Sand Crabs
- 2 small jars (5 ounces each) cheese spread
- 2 small packages (8 ounces each) cream cheese, softened
- 2/3 cup milk
- 1 teaspoon Worcestershire Sauce
- Crab Meat (5 cooked crabs)
Boil the Blue Swimmer or Sand Crabs in saltwater, or sea water. If tap water is to be used, add a cup of common salt to every medium sized pot. Let them boil for 5 minutes, and then cool them quickly under a running tap of cold water to set the meat.
Remove the back shell as described in "Cooking Crabs", and clean the gut including the "feathers" from the top of the crab.
In medium saucepan, combine cheese spread, cream cheese, milk and Worcestershire sauce. Heat over low heat, stirring until smooth and blended. Add the previously cooked crab meat and heat through. Serve warm in chafing dish, accompanied with French Bread Cubes for dipping.
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