New Orleans Seafood
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Cajun Crab Fondue
Serves18
Prep Time10 min
cook Time
40 min
Time to Table50 min
This must have velvety dip can entertain a crowd at any cocktail or dinner party.
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USED IN THIS RECIPE
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
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Sauté onion, garlic and pepper in butter. Set aside.
- In a medium crock-pot or sauce pan, add sautéd ingredients, tomatoes, cheese and seasoning. Cook on medium-high until cheese is melted.
- Stir in crabmeat and cook on low for approximately 30 minutes.
- Serve with tortilla chips or toasted garlic bread squares.
Tip:
- Great with breadsticks!
- This recipe also works when you substitute Chunk Crabmeat with 2 cans of Clover Leaf Crabmeat 15% Legmeat. Chop the leg meat before blending in preparation step #3.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 120 | |
| Fat | 6 g | 9% |
| Saturated Fat | 3.5 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 18% | |
| Cholesterol | 35 mg | |
| Sodium | 400 mg | 17% |
| Carbohydrate | 3 g | 1% |
| Fibre | 1 g | 4% |
| Sugar | 1 g | |
| Protein | 12 g | |
| Vitamin A | 8% | |
| Vitamin C | 20% | |
| Calcium | 20% | |
| Iron | 4% |
