Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Maryland crab meat |
| 1 pack | (8oz) cream cheese |
| 1 pack | (8oz) grated Gruyere cheese |
| ½ cup | Milk |
| ¼ teaspoon | Lemon & pepper seasoning |
| \N \N | Salt to taste |
| \N \N | Pepper to taste |
| ¼ cup | Dry sherry |
| 1 \N | Loaf French bread, cut into |
| 1 \N | \" cubes |
Remove all cartilage from crab meat. Combine cheeses, milk, seasonings & sherry in fondue pot, set on low; stir until blended & smooth. Add crab meat, stirring occasionally, until hot & bubbly, 5-10 minutes. Spear cubes of bread on fondue fork & swirl in a figure eight motion to coat. (If fondue thickens while standing, stir in a little additional milk or sherry.) If you do not have a fondue pot, mixture may be made in a double boiler & served from that or transfer to a chafing dish.
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