Crabmeat Fondue
1 T. butter
1 T. shallots or small yellow onions, minced
1 T. garlic, minced
1/3 C. dry sherry
2 t. Tabasco sauce
1 T. tomato paste
2 t. Old Bay Seasoning
1 lb. cream cheese
3 to 4 C. heavy cream, separated
1 lb. fresh lump crabmeat
Saute shallots and garlic in butter over medium heat until translucent. Deglaze
with sherry. Remove from heat.
Mix Tabasco, tomato paste, Old Bay seasoning. Add to saute mixture. Whisk until
smooth. Set aside.
In a large double boiler, mix cream cheese and 2 cups heavy cream. Whisk until
smooth and thoroughly heated. Add saute mixture and crabmeat. Mix thoroughly and
cook over medium heat for 30 minutes. Adjust thickness with remaining heavy
cream.
Serve in a fondue pot or chafing dish with bread cubes for dipping.
Serves 12 generously.