The secret to achieving a velvety-smooth texture for this baked fondue is to let the cheese stand at room temperature first and to add just a little cheese at a time to the simmering wine, letting it melt completely before adding more.

Source: Better Homes and Gardens


Recipe Summary

35 mins
5 mins
30 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Place cheeses in a large bowl; let stand at room temperature for 30 minutes. Toss with flour; set aside.

  • Preheat oven to 300 degree F. Place 12 ovenproof 4- to 6-ounce soufflé dishes or custard cups in a large shallow baking pan; place in oven to warm. Meanwhile, in a large saucepan, heat wine over medium heat until small bubbles rise to the surface. Just before wine boils, reduce heat to low and stir in the cheese mixture, a little at a time, stirring constantly and making sure cheese is melted before adding more. Stir until the mixture bubbles gently.

  • Set aside 1 tablespoon of the crabmeat. Stir remaining crabmeat, the milk, and sherry into the cheese mixture. Remove soufflé dishes from oven. Using a 1/3-cup measure, transfer the melted cheese mixture to the warmed dishes. Sprinkle each with almonds, if desired. Bake for 5 to 8 minutes or until slightly bubbly. Garnish cheese pots with reserved crabmeat. Serve immediately on saucers with Marbled Rye Bread Sticks and pears, if desired, for dipping. Makes 12 servings.

Marbled Rye Breadsticks:

Preheat oven to 350 degree F. Trim crusts from 6 slices of marbled rye or pumpernickel bread. Cut bread into 1/2-inch-wide strips; place on a baking sheet. Combine 2 tablespoons melted butter or margarine and 1/4 teaspoon garlic salt; brush all sides of each breadstick with garlic butter. Bake for 7 to 9 minutes or until crisp, turning breadsticks halfway through.