Hot Crab Fondue Outre Recipe

Name: Hot Crab Fondue Outre
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 2 tablespoons minced shallots or white parts of scallions; 3 tablespoons dry vermouth or white wine; 1 cup half and half or light cream; 8 ounces cream cheese, cut into small cubes, at room temperature; 4 ounces Cheddar cheese, shredded (about 1 1/4 cups); 1/2 pound crabmeat, flaked and picked over for cartilage; 2 tablespoons lemon juice; 2 teaspoons Dijon mustard; 1 teaspoon Worcestershire sauce; 1/2 teaspoon Old Bay seasoning; Hot pepper sauce, to taste; Chopped fresh parsley or chives, for garnish

Servings: persons

1 tablespoon unsalted butter
2 tablespoons minced shallots or white parts of scallions
3 tablespoons dry vermouth or white wine
1 cup half and half or light cream
8 ounces cream cheese, cut into small cubes, at room temperature
4 ounces Cheddar cheese, shredded (about 1 1/4 cups)
1/2 pound crabmeat, flaked and picked over for cartilage
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay seasoning
Hot pepper sauce, to taste
Chopped fresh parsley or chives, for garnish

1
In a medium, heavy-bottomed saucepan, melt the butter over medium heat.
2
Add the shallots and cook, stirring often, until softened, about 2 minutes.
3
Add the vermouth and bring to a boil.
4
Add the half-and-half and bring to a simmer.
5
Gradually whisk in the cream cheese, whisking until the first addition is smooth and melted before adding another.
6
Stir in the Cheddar cheese until melted.
7
Stir in the crab, lemon juice, mustard, Worcestershire sauce, and Old Bay seasoning.
8
Season with the hot sauce.
9
Transfer to an earthenware or enameled cast-iron fondue pot and keep warm over a fondue burner.
10
Sprinkle with the parsley.
11
Serve immediately, with the dipping ingredients of your choice.

416

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 13 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 2 tablespoons minced shallots or white parts of scallions, 3 tablespoons dry vermouth or white wine, 1 cup half and half or light cream, and more.

Yes, Hot Crab Fondue Outre 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!

Hot Crab Fondue Outre

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions