Crab Cakes with Dijon Fontal Cheese Fonduta Recipe | Wisconsin Cheese

Ingredients

• 1 pound lump crabmeat
• 6 ounces Cello® Dijon & Herb Fontal cheese, shredded (1 1/2 cups)
• 1/2 cup crushed wavy potato chips
• 2 tablespoons chopped dill pickles
• 2 tablespoons chopped green onions
• Zest and juice of 1 medium lemon
• 1 teaspoon horseradish
• 1/4 to 1/2 teaspoon Old Bay® Seasoning
• 1/3 cup mayonnaise
• 1 large egg, lightly beaten
• 1 to 2 teaspoons Worcestershire sauce
• 1/2 tablespoon Dijon mustard
• 1/4 cup milk
• 1/4 cup heavy whipping cream
• 2 large egg yolks, lightly beaten
• 3 tablespoons cold butter, cubed
• 8 ounces Cello® Dijon & Herb Fontal cheese, shredded (2 cups)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon snipped fresh dill
• 1/2 teaspoon lemon zest
• Salt and pepper to taste
• 3 tablespoons olive oil
• Baby dill pickles
• Cello® Dijon & Herb Fontal cheese, cut into pieces