Total Time

　　30

　　This Tex-Mex classic features a unique twist on the original recipe. Adding seafood kicks flavors to a whole new level.

　　

Ingredients

One 8 ounce can Evaporated Milk

　　2 cups Freshly Shredded Monterey Jack Cheese

　　1 cup Freshly Shredded Sharp Cheddar Cheese

　　One 10 ounce can Diced Tomatoes and Green Chiles, drained

　　1/2 teaspoon Ground Cumin

　　One 8 ounce pkg Louis Kemp Crab Delights Flake Style, coarsely chopped

　　Chopped Cilantro

　　Tortilla Chips

　　Optional: Sour Cream, Guacamole, Pico De Gallo

　　

Step 1

In a medium saucepan, heat the evaporated milk over medium-high heat until simmering.

　　

Step 2

Throw in the cheese and whisk until melted. Stir in the tomatoes, cumin and Crab Delights and stir until heated through.

　　

Step 3

Transfer to a small slow-cooker, fondue pot or keep warm on a hot plate.

　　

Step 4

Top with sour cream, guacamole and Pico de Gallo, cilantro and serve with tortilla chips.