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Print this Recipe    Seafood Fondue

Mariners' Fondue

2 cans (10 3/4 oz each) condensed cream of celery soup
2 c grated sharp process cheese
1 c chunked cooked lobster
1/2 c chopped cooked shrimp
1/2 c chopped cooked crabmeat
1/4 c finely chopped, cooked scallops
dash paprika
dash cayenne pepper
1 loaf of French bread, cut into 1 inch cubes

Combine all ingredients except bread cubes in lightly greased
Crock-Pot; stir thoroughly. Cover and cook on High for 1 hour or
until cheese is melted. Turn to Low for serving. Using fondue
forks, dip bread cubes into fondue. About 1 1/2 qts.

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