Lump Crab and Cream Cheese Fondue
This fondue variation on a favorite hot dip will satisfy your royal court. For a twist, just add 1 9-ounce pack of frozen artichoke hearts, finely chopped, to the mix.
In a saucepan, warm cream and cream cheese over low heat until cream cheese is melted and mixture is smooth. Increase heat to medium. When mixture is bubbly, quickly whisk in mayonnaise. Reduce heat.
Stir in crabmeat, Parmesan, green onion, parsley, and black pepper.
Stir in sherry, if desired.
Pour mixture into a fondue pot and place over heating source.
Serve with pieces of brioche and croissant and raw vegetables.
An Extravagant Gesture
The fastest way to make guests feel indulged and coddled is by showcasing luxury ingredients (lump crabmeat, lobster, filet mignon) on your table. Prepare them simply and wait for the compliments.