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“Suggested Dippers; French bread, cherry tomatoes, cooked artichokes”
READY IN:
10mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine cheeses and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
  2. Rub inside of pot with garlic clove cut in half. Discard garlic.
  3. Heat milk. Do not cover or boil.
  4. Remember to stir constantly from now one. Slowly add lemon juice, stirring vigorously or your milk will curdle. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add crab meat. When crab is heated; Transfer to fondue pot and keep warm over fondue burner.
  5. If fondue becomes too thick add a bit of warmed milk. If it separates combine 1 T cornstarch and 2 T milk and stir into fondue.

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