Recipe courtesy of Jackie Ross

Crabmeat Fondue

Mother found this recipe somewhere in the late 60's early 70's as fondue pots were coming out. Always made it on Christmas Eve and still do with my family.
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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: approximately 2 3/4 cups
  • Nutrition Info
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1 (5-ounce) jar sharp American cheese spread, recommended: Cheese Whiz

1 (8-ounce) package cream cheese

1 (7-ounce) can crabmeat, drained and flaked (I use real crabmeat now)

1/4 cup heavy cream, or half-and-half

1/2 teaspoon Worcestershire sauce

1/4 teaspoon garlic salt

Cubed and toasted French bread, for dipping


  1. In a fondue pot over low heat, add the American cheese and the cream cheese. Stir well to combine and cook until the cheese has melted. Add the crabmeat, half-and-half, Worcestershire, and garlic salt and heat through until hot and creamy.
  2. Serve with cubed toasted French bread, for dipping.