Crab Fondue

**Updated on 3/29/2013** Found the below post ready to go, but for some reason, I hadn't posted it when I wrote it up before. Maybe I was waiting on attaching a picture, but since this is now a few years since, it may be hard for me to find it. 

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This post is long overdue, but here's the recipe we followed for the crab fondue several weeks ago. It was creamy, delicious, and though the cheese portion would have been fine on its own, the crab meat really added that something extra.

Ingredients:
6 oz cream cheese
10 oz brie cheese
1/2 cup mayonnaise
1 tsp mustard (yellow or Dijon)
2 tbsps powdered sugar (or 1 tbsp corn starch)
1/2 tsp garlic powder
1-2 tsps Old Bay seasoning (or paprika with a little ground ginger and cayenne)
1/4 - 1/2 cup dry white wine or dry sherry (optional)
1-2 tsps lemon juice
1 tsp lemon zest
3/4 - 1 lb lump crab meat, fresh or canned
1/4 cup chopped green onions, chives, or parsley
Day old French or Italian loaf bread, cubed

Method:
1. Slowly heat the cream cheese, mayo, powdered sugar, garlic powder, Old Bay, lemon zest, and mustard in a double boiler until the cheese is completely melted. (If you don't have a double boiler, fill a saucepan a third of the way with water and bring to a boil, place a metal bowl over the saucepan. This will work as a double boiler.)
2. Slowly stir in the wine and lemon juice (adjust quantities to taste and desired consistency). Slowly stir in the crab meat and onion greens.
To serve, transfer to a heated chafing dish or fondue pot to keep warm. Present with bread cubes and forks for dipping.
Serves 8.