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Crab Cheese Fondue

3/4-cup milk
1/2-cup condensed cream of mushroom or celery soup, undiluted
2-cups shredded cheddar cheese
8-oz process cheese (Velveeta), cubed
1-6oz can crabmeat, drained, flaked, and cartilage removed
2-tsp lemon juice
1-clove garlic, halved

In a saucepan, combine the milk and soup until blended
Add cheeses; cook and stir over low heat until melted
Stir in crab and lemon juice
Remove from heat
Rub the interior of the fondue pot with the cut side of the garlic halves
Discard garlic
Pour cheese mixture into pot
Keep heat at a gentle simmer
Serve with cubed French bread or vegetables