ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Crab and Shrimp Fondue (like Pizzeria Uno's)

Appetizers and Snacks
HOT CRAB AND SHRIMP FONDUE

1 (8 oz.) package cream cheese, softened
1 small can artichoke hearts, coarsley chopped (optional)
1/4 pound shrimp, cut in bite-size pieces
1/4 pound crab meat, drained
1 small onion, finely diced
1/4 cup heavy cream
1/8 cup fresh grated Parmesan cheese
2 tablespoons Worcestershire sauce
1 teaspoon prepared horseradish
1/2 teaspoon Old Bay seasoning salt
Ground white pepper, to taste

Mix all ingredients together and pour into a casserole dish.

Bake uncovered at 350 degrees until bubbly, about 20-30 minutes.

Serve hot with toasted French bread.

NOTES:
Q: I've been trying to find a dip like Pizzeria Uno's Crab and Shrimp Fondue. It's served with thin bread slices that are buttered and toasted. How can I make this appetizer at home?

A: This hot dip is made with Parmesan cheese, shrimp and crabmeat. Add artichoke hearts if desired. Serve hot with slices of toasted French bread.

Source: Daily Press, Victorville, CA; Cook's Exchange, March 2002
MsgID: 1417420
Shared by: Halyna - NY
In reply to: Thank You: Uno's Crab and Shrimp Fondue
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (21)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: UNO's Crab and Shrimp Fondue
  Arthur Owen--San Diego, C
2 Recipe: Hot Crab and Shrimp Dip for Arthur
  Gladys/PR
3 Thank You: Uno's Crab and Shrimp Fondue
  Natalie - Melbourne Beach FL
4 Recipe: Crab and Shrimp Fondue (like Pizzeria Uno's)
  Halyna - NY
5 re: UNO's Crab and Shrimp Fondue
  PH -- Virginia
6 re: UNO's Crab and Shrimp Fondue
  Julia, Wisconsin Dells WI
7 re: Uno's Shrimp and Crab Fondue - ingredients list
  Holly Michigan
8 Recipe: UNO's Crab and Shrimp Fondue - Breakdown of Ingredients
  Stephanie - PA
9 re: K&P
  Karoline, New Hampshire
10 Recipe(tried): Shrimp and Crab Fondue Copycat (like Uno's)
  Kelli, Michigan
11 Thank You: Shrimp and Crab Fondue Copycat
  Paige
12 Thank You: Shrimp and Crab Fondue Copycat
  Kelli, MI
13 Thank You: uno's shrimp and crab fun doo
  Joyce Brown Sandston, Virginia
14 Recipe(tried): Shrimp and Crab Fondue Copycat - Absolutely the GREATEST!!!!
  Renee Richmond, VA
15 Recipe(tried): Shrimp and Crab Fondue copycat
  Jean, New Hampshire
16 Thank You: Uno's Crabmeat and Shrimp Copycat Recipe
  Marge, Silver Spring MD
17 Thank You: Tried Recipe Shrimp and Crab Fondue
  Cathy in Wisconsin
18 ISO: Shrimp and Crab Fondue - Question on recipe
  Mary Phila PA
19 RE: Shrimp and Crab Fondue - Question on recipe
  Kelli, MI
20 Thank You: Shrimp and Crab Fondue Copycat (like Uno's) - variation
  Paul in VA
21 ISO: Shrimp and Crab Fondue Copycat (like Uno's) - Another Question
  Paul in VA
22 Thank You: Shrimp and Crab Fondue Copycat (like Uno's) - Awesome!
  Virma Puerto Rico
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Crab and Shrimp Fondue (like Pizzeria Uno's)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!