Crab and Shrimp Fondue

Sis. Corinne Dillingham

Westerly Ecclesia, Rhode Island, U.S.

 

The first time I had this was about 12 or 13 years ago. It was so good that I parked myself in front of the crock pot and kept eating until I couldn't eat anymore.

 

8 ounces crab meat

4 1/2 ounces shrimp, canned

16 ounces cream cheese

1 cup sour cream

1 can cream of shrimp soup, condensed

1/2 teaspoon salt

1/8 teaspoon garlic powder

2 drops hot pepper sauce

1/2 teaspoon Worcestershire sauce

1/2 teaspoon dry mustard

3 tablespoons sherry cooking wine

French Bread cubed

 

Combine and heat ingredients in large saucepan. Serve with French Bread.


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