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Creole Crab and TouVelle Fondue

Wow your guests with this irresistible Creole crab fondue starring our Original Touvelle, a cheese with the creamy meltiness of Jack and all the sharp, nutty flavor of cheddar. Serves 6-8 as an appetizer or 3-4 as a main course.

Creole Crab and TouVelle Fondue


  • 3 oz. cream cheese, at room temperature
    2 tbsp. mayonnaise
    3 tbsp. celery, minced
    3 tbsp. green onion, finely sliced
    3 tbsp. sweet red pepper, finely diced
    ½ tsp. prepared horseradish
    ½ tsp. Old Bay (or other Cajun seasoning), to taste
    a few drops hot sauce (optional)
    8 oz. Dungeness crab, shelled and coarsely chopped
    6 oz. Touvelle, coarsely grated (about 2 c. divided)
    ¼ c. panko or other breadcrumbs


  1. Preheat oven to 350 degrees. Grease a 2 cup oven safe ramekin and set aside.
  2. In a large bowl, combine cream cheese, mayonnaise, celery, green onion, red pepper, horseradish and Old Bay. Mix thoroughly.
  3. Gently stir in crab and cheese, reserving ¼ c. of cheese for topping. When combined, scoop mixture into prepared ramekin.*
  4. In a small bowl, combine remaining ¼ c. cheese and panko. Pile topping on top of crab mixture and bake on a baking sheet for 18-20 minutes until crab and cheese mixture is bubbly and breadcrumbs are toasted.
  5. Serve immediately with crusty bread or tortilla chips for dipping.*May be prepared to this point and refrigerated up 6 hours.