- 1 tablespoon unsalted butter
- 2 tablespoons minced shallots or white parts of scallions
- 3 tablespoons dry vermouth or white wine
- 1 cup half and half or light cream
- 8 ounces cream cheese, cut into small cubes, at room temperature
- 4 ounces Cheddar cheese, shredded (about 1¼ cups)
- ½ pound crabmeat, flaked and picked over for cartilage
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Old Bay seasoning
- Hot pepper sauce, to taste
- Chopped fresh parsley or chives, for garnish
- In a medium, heavy-bottomed 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 and melted 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 the hot sauce.
- Transfer to an earthenware or enameled cast-iron fondue pot and keep warm over a fondue burner. Sprinkle with the parsley. Serve immediately, with the dipping ingredients of your choice.