Hot Crab Fondue

• 2 tbsp. unsalted butter
• 3 to 4 tbsp. minced shallots
• 6 tbsp. dry white wine
• 2 cups half-and-half
• heavy cream (I use heavy cream)
• 1 lb. cream cheese, cut into pieces, at room temperature
• 1 cup shredded white cheddar cheese
• 1 lb. crabmeat
• 2 lemons, juiced
• 1-1/3 tbsp. Dijon mustard
• 1 tsp. Worcestershire sauce
• 1/2 tsp. Old Bay Seasoning
• 2 cups broccoli florets, blanched and cooled
• Breadsticks *

1. In a pot over medium heat, roll shallots briefly in butter.
2. Add wine, half-and-half, cream cheese and cheddar cheese.
3. Stir until cheese is melted and mixture is smooth.
4. Stir in remaining ingredients.
5. Pour mixture into fondue pot over a candle or canned flame.
6. Serve hot with broccoli and breadsticks.

unsalted butter, shallots, white wine, heavy cream, cream cheese, shredded white cheddar cheese, crabmeat, lemons, mustard, worcestershire sauce, broccoli florets

Taken from www.foodgeeks.com/recipes/19115 (may not work)