Shrimp and Crab Fondue

Yields 6 servings



  • 1 Tbsp Olive Oil
  • 8oz Pineland Farms Sharp Cheddar Cheese, shredded
  • 8oz Cream Cheese, softened
  • ½ cup Heavy Cream
  • 1 tsp Granulated Garlic
  • 3 Tbsp Mayonnaise
  • 2 Tbsp Parmesan Cheese, grated
  • Pinch Thyme, dried
  • 1 ½ tsp Parsley, dried
  • 12 oz Baby Shrimp, raw, tails removed
  • 1-6oz can Lump Crab meat, drained
  • 1ea Tomato, diced
  • TT Salt & Pepper

Baguette Slices

  • 1ea French Baguette, sliced ¼ inch thick
  • 6 Tbsp Butter, melted
  • ¼ tsp Parsley, dried
  • 2 Tbsp Parmesan Cheese, grated


  1. Preheat oven to 425ºF. Arrange the baguette slices over a large baking sheet. Brush with melted butter and sprinkle with parsley and grated parmesan cheese.
  2. In a large oven safe skillet swirl the olive oil to coat the bottom, combine the softened cream cheese, heavy cream, mayonnaise, and granulated garlic. Melt over medium heat. Stir in the shrimp, crab, parmesan cheese, Pineland Farms Sharp Cheddar Cheese, thyme, parsley, season with salt and pepper. Transfer into the oven to bake for 15-20 minutes or until browned and bubbling. Remove from heat and garnish with freshly diced tomatoes.
  3. Serve with crisp baguette slices.

Recipe by Emily McQuarrie