Seafood Fondue

For Fondue:
  • 1 T. margarine or butter
  • 2/3 c. diced mushrooms
  • 1/2 c. diced onion
  • 1 can chopped clams, drained
  • 1 can crabmeat, drained
  • 1 can salad shrimp, drained
  • 2 pkgs. 1/3 fat cream cheese
  • 1/2 lb. Swiss cheese, grated
  • 1 T. Dijon mustard
  • 2/3 c. sherry
For Dippers:
  • 2 c. broccoli flowerets
  • 2 c. asparagus pieces
  • 2 c. snow peas
  • 2 c. halved mushrooms
  • 3 T. olive oil
  • 1/2 tsp. Italian seasoning
  • Cubes of sourdough bread

To make the fondue, melt the butter over medium heat in a medium saucepan. Sauté the mushrooms and onion until softened, but not browned. Stir in the seafood. Add the cheeses and stir constantly until melted. Add the mustard and white wine and mix well; bring to a simmer over low heat.

To prepare the dippers, preheat the oven to 450 degrees. Toss the vegetables with the olive oil and Italian seasoning in a 9 X 13-inch baking dish. Roast, uncovered, for 10 minutes. Transfer to a serving plate. Place the bread cubes in a basket for serving.

Transfer the fondue to a warmed fondue pot. Serve hot, keeping a low heat. Dip the prepared bread cubes and vegetables into the mixture to serve.

  • Yields: 4-6 servings
  • Preparation Time: 20 minutes
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