Creamy Crab Fondue

Creamy Crab Fondue

Creamy Crab Fondue


6 slices buttered white bread

1 ½ cups milk

1 pound jumbo lump crabmeat, cleaned

2 eggs, slightly beaten

1/8 teaspoon salt

½ small onion, grated

½ cup shredded Cheddar cheese

2 tablespoons minced green pepper

1 can cream of mushroom soup

¼ cup mayonnaise


Cut 3 slices of bread into ½-inch cubes and spread over the bottom of a buttered 8-inch square baking dish. Combine crab, onion, green pepper, and mayonnaise; spread over bread cubes. 

Cut the remaining 3 slices of bread into ½-inch cubes and sprinkle over crab mixture. Combine milk, eggs, and salt with a fork. Pour over mixture in baking dish. Sprinkle with cheese. 

Cover and refrigerate 8 hours or overnight. Uncover and bake in a preheated 300 degree oven for 1 hour. Heat mushroom soup in a saucepan. Cut baked fondue into squares and serve with mushroom sauce.

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