Joyce Thomas' Hot Crab Fondue

Name: Joyce Thomas' Hot Crab Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. crabmeat; 2 (8 oz.) pkg. cream cheese; 1/2 pt. sour cream; 4 Tbsp. mayonnaise; juice from 1/2 lemon; 1 Tbsp. Worcestershire sauce; 1 tsp. mustard; 3 shakes garlic powder; 3/4 c. grated medium-mild Cheddar cheese; dash of paprika; 1/2 tsp. Old Bay

Eats Now Editorial Team · 594 kcal · Seafood

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Joyce Thomas' Hot Crab Fondue – a delicious recipe with crabmeat, cream cheese, sour cream, mayonnaise, lemon, Worcestershire sauce. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 lb. crabmeat
2 (8 oz.) pkg. cream cheese
1/2 pt. sour cream
4 Tbsp. mayonnaise
juice from 1/2 lemon
1 Tbsp. Worcestershire sauce
1 tsp. mustard
3 shakes garlic powder
3/4 c. grated medium-mild Cheddar cheese
dash of paprika
1/2 tsp. Old Bay

1
Mix all together very well except crabmeat and 1/4 of the cheese.
2
Layer 1/3 of the filling, 1/2 of the crabmeat (trying not to break the lumps), 1/3 of the filling, 1/2 of the crabmeat, ending with the final 1/3 of the filling.
3
Sprinkle on the reserved cheese and bake at 325u00b0 for 30 to 40 minutes.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 1 lb. crabmeat, 2 (8 oz.) pkg. cream cheese, 1/2 pt. sour cream, 4 Tbsp. mayonnaise, and more.

Yes, Joyce Thomas' Hot Crab 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.

Quick Info

Servings
4 servings
Calories
594 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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