Seafood Fondue Recipe

Seafood Fondue Recipe

Seafood fondue on skillet

Every time I think of fondue I think of my friend Paula. She LOVES fondue! My family was having king crab legs for dinner (seafood sale) and wanted something to go along with it. We decided a seafood fondue sounded perfect! You can leave the lobster out to make this affordable to make! Its still just as Yummy! After I got home and was ready to get to cooking I realized I don’t have a fondue pot…… So I made do with what I have. I used my electric skillet! Place the electric skillet on warm (or low) and place a pot on the surface. You can make this recipe on there or over the stove. I cut on my bread and placed that all around my pot and the surface of the electric skillet warmed the bread! It worked FABULOUS!

Seafood Fondue Recipe:

seafood fondue

Ingredients:

4 packages cream cheese
8 TBSP melted butter (or buttery drippings from lobster tails)
1/2 tsp garlic powder
1/2 tsp old bay seasoning
8 ounces cheddar cheese, shredded
8 ounces Italian cheese blend, shredded
1 cup milk
2 lobster tails cooked and finely diced (Recipe HERE)
1 can (4oz) tiny shrimp
1 can (6oz) lump crabmeat
14 ounces imitation crab meat, finely diced.

Directions:

In a medium sized sauce pan heat cream cheese over low-medium heat stirring almost constantly. Stir in the butter and the seasonings. Continue stirring for about 5 minutes.
Add the cheddar and Italian cheese stir well. It will be thick. Slowly add small amounts of the milk. Working in each amount well before you add more. You may use more or less milk depending on how thick you want your fondue. Continue stirring until the cheese all melts. (keep it on the medium low)
Once you have reached the desired consistency (add more cheese if you made it to runny) and the cheese is all melted, add the seafood. Serve hot with bread or crackers. My family liked it with Fritos Scoops.

seafood dip

Seafood Fondue Recipe
Author: 
 
Ingredients
  • 4 packages cream cheese
  • 8 TBSP melted butter (or buttery drippings from lobster tails)
  • ½ tsp garlic powder
  • ½ tsp old bay seasoning
  • 8 ounces cheddar cheese, shredded
  • 8 ounces Italian cheese blend, shredded
  • 1 cup milk
  • 2 lobster tails cooked and finely diced (Recipe HERE)
  • 1 can (4oz) tiny shrimp
  • 1 can (6oz) lump crabmeat
  • 14 ounces imitation crab meat, finely diced.
Instructions
  1. In a medium sized sauce pan heat cream cheese over low-medium heat stirring almost constantly. Stir in the butter and the seasonings. Continue stirring for about 5 minutes.
  2. Add the cheddar and Italian cheese stir well. It will be thick. Slowly add small amounts of the milk. Working in each amount well before you add more. You may use more or less milk depending on how thick you want your fondue. Continue stirring until the cheese all melts. (keep it on the medium low)
  3. Once you have reached the desired consistency (add more cheese if you made it to runny) and the cheese is all melted, add the seafood. Serve hot with bread or crackers. My family liked it with Fritos Scoops.

 

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  1. […] and decided to have a bunch of seafood. We had King Crab legs and an amazing Seafood Fondue (recipe HERE). I used this lobster tail (and the drippings) in that fondue recipe. It was amazing! This Lobster […]

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