Any fruit goes great with this soft, light cake, but cherries are my dad’s favorite!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 3 cups |
Ingredients
- 1 (8 ounce) package cream cheese, softened
- ½ cup dry white wine
- 6 ounces shredded Swiss cheese
- 1 teaspoon cornstarch
- 2 Snow Crab clusters, shelled and chopped
- 3 tablespoons milk
- 2 teaspoons Worcestershire sauce
- 1 teaspoon snipped fresh parsley
Instructions
- Melt cream cheese and wine together in an electric fondue pot or saucepan over low heat, stirring constantly until smooth, about 5 minutes.
- Toss Swiss cheese with cornstarch in a bowl to coat. Stir into wine mixture with crabmeat, milk, Worcestershire, and parsley until the cheese is smooth and crab is heated thoroughly, 5 to 10 minutes. Transfer to a fondue pot if not using already, or chafing dish; keep warm.
- 7 ounces of canned crabmeat can be used if fresh is not available. Drain the canned meat; flake, and remove cartilage.