Recipe - Maryland Crab Soup

1 pound Maryland crab meat
1 pack (8oz) cream cheese
1 pack (8oz) grated Gruyere cheese
One half cup Milk
One fourth teaspoon Lemon & pepper seasoning
Salt to taste
Pepper to taste
One fourth cup Dry sherry
1 Loaf French bread, cut into
1 " cubes

Remove all cartilage from crab meat. Combine cheeses, milk,
seasonings & sherry in fondue pot, set on low; stir until blended &
smooth. Add crab meat, stirring occasionally, until hot & bubbly,
510 minutes. Spear cubes of bread on fondue fork & swirl in a figure
eight motion to coat. (If fondue thickens while standing, stir in a
little additional milk or sherry.) If you do not have a fondue pot,
mixture may be made in a double boiler & served from that or transfer
to a chafing dish.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip