Crab-Cheese Fondue

I modestly add that this is one of the recipes for which I was known in the days when I regularly entertained.

Servings: 8 to 10

Servings: 8-10

8 oz. - American cheese (grated)

8 oz. - cheddar (grated)

¾ c. - milk

2 tsp. - lemon juice

7½ oz. - crab (canned/cooked)

dippers - French bread, sea-food crackers, cherry tomatoes, etc.

Drain crab & make sure it’s free of cartilage; then, flake.

Slowly heat cheeses & milk in saucepan, stirring constantly, until cheese is melted. Stir in lemon juice.

Add crab & heat.

SOURCE: Better Homes & Gardens Fondue & Tabletop Cookin