lump crab rangoon fondue

This decadent crab fondue was the star of the party!
It is indulgent, easy to prepare, and will wow your friends and family!
There was not even a bite left over. :)

Lump Crab Rangoon Fondue

1 tbsp. Butter
1/4 Sweet Onion
12 oz. Cream Cheese, softened
1 1/4 cups Heavy Cream
1/2 tsp. Soy Sauce
1/2 cup Mayonnaise
1 lb. Lump Crab Meat (from the seafood department of your grocery store)
1/4 cup Parmesan Cheese, grated
1/4 cup Chives, finely chopped
1/4 cup Parsley, finely chopped
Cracked Black Pepper, to taste

In a saucepan, saute the onion in butter until translucent. Add cream and cream cheese; warm over low heat until cream cheese is melted and mixture is smooth. Increase heat to medium. When mixture is bubbly, quickly whisk in mayonnaise. Reduce heat.

Stir in crab meat, Parmesan, chives, parsley, soy sauce, and black pepper.

Pour mixture into a fondue pot and place over heating source.

Serve with raw veggies, steamed fingerling potatoes, and cubes of bread.

Serves 4 as a meal, or 12 as part of a Fondue Dinner Party.

This recipe is modified from the Everything Fondue Party Book.

Fondue Recipes:
* Burgundy Bacchus Fondue
* Blanc Bacchus Fondue
* Quattro Formaggio (4 Cheese) Fondue
* Lump Crab Rangoon Fondue **Party Favorite**
* Creme Caramel Fondue
* Ghirardelli Chocolate Fondue