Hot Crab Fondue - cooking recipe

Ingredients

2 tablespoons unsalted butter
3 -4 tablespoons shallots, minced
6 tablespoons dry white wine
2 cups half-and-half (I use heavy cream) or 2 cups cream (I use heavy cream)
16 ounces cream cheese, cut into pieces, at room temperature
1 cup white cheddar cheese, shredded
1 lb crabmeat
2 lemons, juice of
4 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay Seasoning
2 cups broccoli florets, blanched and cooled
breadstick

Preparation

In a pot over medium heat, roll shallots briefly in butter.
Add wine, half-and-half, cream cheese and cheddar cheese.
Stir until cheese is melted and mixture is smooth.
Stir in remaining ingredients.
Pour mixture into fondue pot over a candle or canned flame.
Serve hot with broccoli and breadsticks.
*Cut up crusty French bread can be substituted for breadsticks.