Name: Crabmeat Fondue
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: Nonstick cooking spray; 4 ounces reduced-fat cream cheese Neufchatel, softened at room temperature; 1/4 cup fat-free milk; 1 shallot, minced; 1 tablespoon lemon juice; 1 tablespoon Worcestershire; 1/4 teaspoon hot sauce; 1/2 teaspoon salt; 1 8-ounce container lump crabmeat, picked through; Celery or other crudites; 1/4 cup plain panko bread crumbs; 2 tablespoons freshly grated Parmesan; 1 tablespoon chopped fresh parsley leaves; 1/2 cup light mayonnaise; 1 tablespoon chopped fresh chives; 1 teaspoon Dijon mustard

Fondue

What ingredients do I need to make fondue?

Do I need any special equipment to make fondue?

Can I make adjustments for personal taste or dietary preferences?

What can I do if my fondue is too thick or thin?

What are some common mistakes to avoid when making fondue?

Milk

Eggs

Fish

Crustacean Shellfish

Wheat

Soybeans

Oils

milliliter

cooking spray

Cheese

gram

light cream cheese

skim milk

Fresh Vegetables

shallot

Juice

lemon juice

Sauces

worcestershire sauce

Condiments

hot sauce

Seasonings

salt

Seafood

lump crab meat

celery

Other Bread

panko

grated parmesan cheese

fresh parsley

light mayonnaise

fresh chives

dijon mustard

Calories

Carbohydrates

Protein

Added Sugar

Sugar

Selenium

Minerals

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Vitamins

Iron

Cholesterol

Vitamin K

Vitamin E

Vitamin D

Calcium

Pantothenic acid (B5)

Potassium

Choline

Dietary Folate Equivalents

Niacin (B3)

Water

Saturated Fat

Dietary Fiber

Zinc

Copper

Thiamin (B1)

Vitamin C

Total monounsaturated fatty acids

Manganese

Phosphorus

Sodium

Beta-carotene

Lutein+zeaxanthin

Total polyunsaturated fatty acids

Magnesium

Riboflavin (B2)

Vitamin B6

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Dairy

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Beverages

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