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Mariners' Fondue
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2 cans (10 3/4 oz each) condensed cream of celery soup
2 cups grated sharp process cheese
1 c. chunked cooked lobster
1/2 cup chopped cooked shrimp
1/2 cup chopped cooked crabmeat
1/4 cup finely chopped, cooked scallops
dash paprika
dash cayenne peppe
1 loaf of French bread, cut into 1 inch cubes
Combine all ingredients except bread cubes in a 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.
Makes about 1-1/2 qts.
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