Crab & Cheese Fondue

Bring wine and lemon juice to a simmer over low-medium heat. Coat cheeses w cornstarch and add slowly to wine, stirring. Add remaining ingredients. Toss the crab with the spice mix. Heat a small amount of oil in a nonstick skillet to the smoking point and add the crabmeat. Allow the crab to sit for 1 minute and sear. Flip or stir the crabmeat and sear again. Top cheese mix w crab. Serve w apples and baguettes

​Fondue:
1/2 teaspoon fresh garlic, minced
1 cup white wine
1 T lemon juice
½ tsp dry mustard
Pinch nutmeg
1 T sherry
1 cup chicken stock
½ lb gruyere cheese, shredded
1/2 pound blue cheese, crumbled
2 tablespoons corn starch

​Crab:
1 pound Backfin crabmeat
1 tablespoon creole/cajun seasoning
1 T Vegetable oil