Cajun Crab Fondue
This must have velvety dip can entertain a crowd at any cocktail or dinner party. 6 green onions, chopped 2 cloves garlic, minced 1 large red bell pepper,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cloverleaf.ca.
Cooking tools:
- Fondue pot
- Chef's knife
- Cutting board
- Skillet
- Stove
- Mixing bowl
- Wooden spoon
- Colander
- Can opener
- Measuring cup
- Measuring spoon
Ingredients
- 6 green onions, chopped
- 2 cloves garlic, minced
- 1 large red bell pepper, diced
- 1/2 tbsp butter
- 1 can (14.5 oz.) diced tomatoes, drained
- 1 lb (500g) shredded Cheddar Cheese, low fat
- 2 cups (500 mL) shredded Monterery Jack cheese
- 1/8 tsp (0.5 mL) Cajun seasoning or cayenne pepper (to taste)
- 3 cans (120g each) Clover Leaf Chunk Crabmeat, drained
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2009__01__crab-fondue-horiz-a-1800-5c790e1d99134c3f88968197bb19cf21.jpg)
