Mariners’ Fondue

 

2 cans (10 3/4 oz. each) condensed cream of celery soup

2 c. grated sharp process cheese

1 c. chunked cooked lobster

1/2 c. chopped cooked shrimp

1/2 c. chopped cooked crabmeat

1/4 c. finely chopped, cooked scallops

dash paprika

dash cayenne pepper

1 loaf of French bread, cut into 1 inch cubes.

 

Combine all ingredients except bread cubes in 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. About 1 1/2 qts.