Hot Crab Fondue

Yum, Yum, Yum!  This is a great dish that I have made several times.  I got it from the Babycenter Cooking for Your Family board but I don't honestly remember the author.  Sorry for not recognizing you.

We had this on New Year's Eve and I served it with roasted vegetables, fresh vegetables, and thinly sliced multi-grain bread.  Did I mention it was good?  Yum!


Hot Crab Fondue 
1 Tbsp unsalted butter
2 Tbsp minced shallots
3 Tbsp dry vermouth or white wine or seafood stock
1 cup half and half or light cream
8 oz cream cheese cut into cubes, room temperature
4 oz shredded cheddar cheese
1/2 lb crabmeat, flaked and picked over
2 Tbsp lemon juice
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp Old Bay Seasoning
Hot Pepper Sauce, to taste

Directions: In a medium saucepan, melt the butter over medium heat.  Add the shallots and cook, stirring often, until softened, about 2 minutes.  Add the vermouth and bring to a boil.  Add the half and half and bring to a simmer.  Gradually whisk in the cream cheese, whisking until the first addition is smooth before adding another.  Stir in the cheddar cheese until melted.  Stir in the crab, lemon juice, mustard, Worcestershire sauce, and Old Bay seasoning.  Season with hot sauce. Transfer to fondue pot to keep warm.