Hot Crab Fondue

• 2 tablespoons unsalted butter
• 3 -4 tablespoons shallots, minced
• 6 tablespoons dry white wine
• 2 cups half-and-half (I use heavy cream) or 2 cups cream (I use heavy cream)
• 16 ounces cream cheese, cut into pieces, at room temperature
• 1 cup white cheddar cheese, shredded
• 1 lb crabmeat
• 2 lemons, juice of
• 4 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Old Bay Seasoning
• 2 cups broccoli florets, blanched and cooled
• breadstick

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.
7. *Cut up crusty French bread can be substituted for breadsticks.

unsalted butter, shallots, white wine, cream, cream cheese, cheddar cheese, crabmeat, lemons, mustard, worcestershire sauce, bay seasoning, broccoli florets, breadstick

Taken from www.food.com/recipe/hot-crab-fondue-82643 (may not work)