Instructions: Shred crabmeat, saving a few pieces for garnish. Cut cheese in small pieces. Combine in saucepan with butter and Sauterne. Stir over low heat until cheese melts. Stir in crabmeat and continue cooking until thoroughly heated. Pour into chafing dish and garnish with remaining crab pieces.

Serve with Triskets or chunks of crusty break with fondue forks.

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