A decadently rich and creamy cheese fondue, stuffed with lump crab meat and served with roasted garlic bruschetta and tangy tomatoes! Recipe created by Amy A., Pennsville NJ for the Phillips Ultimate Crab Challenge.
1 lb. Phillips lump crab meat (reserve 1/4 for topping)
2 Tbsp. butter
3/4 c. heavy cream
1/2 c. fontina cheese
1/2 c. provolone cheese
2 egg yolks
1/2 c. Parmesan cheese
1/2 tsp. black pepper, cracked
1 c. smoked mozzarella, shredded
1 1/2 c. petite diced tomatoes (canned with oregano and garlic)
1 Tbsp. fresh thyme
1 garlic bulb, pre-roasted
1 loaf baguette or Italian bread, sliced
2 Tbsp. olive oil
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