Mariners' Fondue
Cooking MethodSlow Cooker
Ingredients
- 2 cans (10 3/4 oz each) condensed cream of celery soup
- 2 c grated sharp process cheese
- 1 c chunked cooked lobster
- 1/2 c chopped cooked shrimp
- 1/2 c chopped cooked crabmeat
- 1/4 c finely chopped, cooked scallops
- dash paprika
- dash cayenne pepper
- 1 loaf of French bread, cut into 1 inch cubes
Instructions
Combine all ingredients except bread cubes in lightly greased Crock-Pot; stir thoroughly. Cover and cook on High for 1 hour or until cheese is melted. Turn to Low for serving. Using fondue forks, dip bread cubes into fondue. About 1 1/2 qts.
