A decadently rich and creamy cheese fondue, stuffed with lump crab meat and served with roasted garlic bruschetta and tangy tomatoes! Recipe created by Amy A., Pennsville NJ for the Phillips Ultimate Crab Challenge.
1 lb. Phillips lump crab meat (reserve 1/4 for topping)
2 Tbsp. butter
3/4 c. heavy cream
1/2 c. fontina cheese
1/2 c. provolone cheese
2 egg yolks
1/2 c. Parmesan cheese
1/2 tsp. black pepper, cracked
1 c. smoked mozzarella, shredded
1 1/2 c. petite diced tomatoes (canned with oregano and garlic)
1 Tbsp. fresh thyme
1 garlic bulb, pre-roasted
1 loaf baguette or Italian bread, sliced
2 Tbsp. olive oil
With the right ingredients, you can satisfy your gluten-free crab cake cravings at home in under 30 minutes.
View the recipeLearn how our professional crab pickers on Hoopers Island do it - perfect practice for your next visit to our Baltimore Crab Deck!
Learn to pick like a pro