Name: Crabmeat Fondue
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 12 (1/4 cup servings)
Cuisine: european
Ingredients: Nonstick cooking spray; 1/4 cup plain panko bread crumbs; 2 tablespoons freshly grated Parmesan; 1 tablespoon chopped fresh parsley leaves; 4 ounces reduced-fat cream cheese (Neufchatel), softened at room temperature; 1/2 cup light mayonnaise; 1/4 cup fat-free milk; 1 shallot, minced; 1 tablespoon chopped fresh chives; 1 tablespoon lemon juice; 1 tablespoon Worcestershire; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon hot sauce; 1 (8-ounce) container lump crabmeat, picked through; Celery or other crudites

Directions

Preheat the oven to 375 degrees F. Spray a small 6 by 9-inch baking dish with nonstick cooking spray.
Combine the panko, cheese, and parsley in a small bowl.
Whisk the cream cheese in a large bowl until completely smooth. Stir in the mayonnaise, milk, shallot, chives, lemon juice, Worcestershire, mustard, salt, and hot sauce. Gently fold in the crabmeat until just blended. Spoon the mixture into the baking dish and sprinkle with the panko mixture. Bake on the top rack until the topping is browned and the filling is hot and bubbly, 35 minutes. Serve with celery or other crudites.

This recipe has been updated and may differ from what was originally published or broadcast.

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Crabmeat Fondue

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