Hot Crab Fondue

This is the kind of party dip that empties a table.

Sharp cheddar and cream cheese melt into dry white wine in a double boiler, then canned crab, Worcestershire, garlic salt, and cayenne get stirred through until smooth. Twenty minutes from start to serving, and the whole thing keeps well over low heat while guests work through it.

Serve with cubes of French bread and keep extra wine nearby - the recipe says to add more if it thickens, which is both practical advice and solid party logic.

Kitchen Tips

• Use a double boiler rather than direct heat - direct heat makes cheese fondue grainy and oily
• Drain and flake the crab thoroughly before adding so it distributes evenly through the fondue
• Keep the heat low after it comes together; too much heat will break the emulsion