Whip up a rich and tasty dip for the big game

SHRIMP AND CRAB FONDUE

1 quart heavy cream
2 tablespoons chicken base
¾ lb Fontina cheese
¾ lb shredded Parmesan cheese
¾ lb Asaigo cheese
1 lb of medium sized shrimp 25-28 count without tails already cooked
1 can lump crabmeat or claw meat

Combine cream and base in saucepot on medium heat. Once the base is incorporated and the cream is warming start to add your cheeses one at a time. Stirring constantly, as the cream is heating it begins to melt the cheese. Once one cheese is melted then add the next. Do not bring to a boil. This will insure you do not scorch the cream. As you stir the mixture the cheeses will begin to thicken your Fondue. Add the Shrimp and Crabmeat. Make sure you have sifted the Crabmeat to insure it is free from any shells. Once all ingredients are added gently stir so not to tear or break the meat until it is done. Transfer into serving dish and/ or Fondue Pot

You can serve this with multiple edibles for dipping.
Toasted Baggett’s
Fresh Vegetables
Fresh Bread Pieces
Assortment of Flavored Crackers