- 8 Ounces cream cheese, cubed and softened
- 1 Pound processed cheese, like Velveeta
- 1 Cup dry white wine
- 12 Ounces canned crab meat
- 1 Dash of Old Bay seasoning, or to taste
In a fondue pot, slowly melt the cheeses in the dry white wine.
Fold in the crab meat.
Serve with crusty French bread, cut into squares.