Deviled Crab and Cheese Fondue

• 23 cup dry white wine
• 3 cups gruyere cheese, grated
• 1 cup Roquefort cheese, crumbled
• 14 cup boursin natural cheese
• 1 tablespoon cornstarch
• 1 teaspoon mustard powder
• 8 ounces crabmeat, flaked
• 14 teaspoon Tabasco sauce
• 1 tablespoon lemon juice
• 4 scallions, chopped

1. Pour wine into fondue pot and heat gently, then carefully place over lit burner.
2. Toss cheeses in cornstarch and add mustard powder.
3. Gradually add to the wine, stirring continuously.
4. When all the cheese has been added, stir in remaining ingredients.
5. Heat gently until thick.
6. Serve with dippers like crusty bread, cook shrimp, cucumbers, etc.

white wine, gruyere cheese, roquefort cheese, natural cheese, cornstarch, mustard powder, crabmeat, tabasco sauce, lemon juice, scallions

Taken from www.food.com/recipe/deviled-crab-and-cheese-fondue-492808 (may not work)