French baguette bread, sliced thin (I get from Bread Smith)
2 Tbls. butter
4 t. all-purpose flour
2 Tbls. dry white wine
1/2 c. water
1 c. (4 oz.) shredded medium white cheddar cheese
1 c. (4 oz.) shredded Swiss cheese
4.5 oz. can crabmeat, drained or
1 pkg. Louis Rich imitation crabmeat, chopped
1/2 t. Dijon mustard
1/4 t. paprika
In a medium saucepan melt butter over med-low heat. Add flour; with a wire whisk, cook and stir until bubbly, about 1 minute. Gradually add water and wine, cooking and stirring until smooth. Reduce heat to low; gradually add Swiss cheese and half of the cheddar cheese, stirring constantly with a wire whisk until melted. Stir in crabmeat, mustard and paprika. Cook 2-3 minutes, or until thoroughly heated.
Top each piece of bread with about 2 Tbls. fondue. Sprinkle remaining 1/2 c. cheddar cheese over slices. Broil 4-6 inches from heat for 1 minute, or until bubbly and slightly brown.