Crabmeat Fondue Recipe

Name: Crabmeat Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; 1/4 cup plain panko bread crumbs; 2 tablespoons freshly grated Parmesan; 1 tablespoon chopped fresh parsley leaves; 4 ounces reduced-fat cream cheese (Neufchatel), softened at room temperature; 1/2 cup light mayonnaise; 1/4 cup fat-free milk; 1 shallot, minced; 1 tablespoon chopped fresh chives; 1 tablespoon lemon juice; 1 tablespoon Worcestershire; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon hot sauce; 1 (8-ounce) container lump crabmeat, picked through; Celery or other crudites

Servings: persons

Nonstick cooking spray
1/4 cup plain panko bread crumbs
2 tablespoons freshly grated Parmesan
1 tablespoon chopped fresh parsley leaves
4 ounces reduced-fat cream cheese (Neufchatel), softened at room temperature
1/2 cup light mayonnaise
1/4 cup fat-free milk
1 shallot, minced
1 tablespoon chopped fresh chives
1 tablespoon lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon hot sauce
1 (8-ounce) container lump crabmeat, picked through
Celery or other crudites

1
Preheat the oven to 375 degrees F. Spray a small 6 by 9-inch baking dish with nonstick cooking spray.
2
Combine the panko, cheese, and parsley in a small bowl.
3
Whisk the cream cheese in a large bowl until completely smooth.
4
Stir in the mayonnaise, milk, shallot, chives, lemon juice, Worcestershire, mustard, salt, and hot sauce.
5
Gently fold in the crabmeat until just blended.
6
Spoon the mixture into the baking dish and sprinkle with the panko mixture.
7
Bake on the top rack until the topping is browned and the filling is hot and bubbly, 35 minutes.
8
Serve with celery or other crudites.
9
Nutritional analysis per serving: Calories 60; Total Fat 3 grams; (Sat Fat 1.5 g Mono Fat .77. g Poly Fat .57 g); Protein 5 g; Carb 4 g; Fiber .12 g; Cholesterol 20 mg; Sodium 240 mg
10
Food Network Kitchens created this lightened-up recipe from a user submission.
11
Click here to see the original recipe.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Nonstick cooking spray, 1/4 cup plain panko bread crumbs, 2 tablespoons freshly grated Parmesan, 1 tablespoon chopped fresh parsley leaves, and more.

Yes, Crabmeat Fondue falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crabmeat Fondue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions