1 lb Maryland crab meat
1 pk (8oz) cream cheese
1 pk (8oz) grated Gruyere cheese
1/2 c  Milk
1/4 ts Lemon & pepper seasoning
Salt to taste
Pepper to taste
1/4 c  Dry sherry
1    Loaf French bread, cut into
1    " cubes

Remove all cartilage from crab meat. Combine cheeses, milk,
seasonings & sherry in fondue pot, set on low; stir until blended &
smooth. Add crab meat, stirring occasionally, until hot & bubbly,
5-10 minutes. Spear cubes of bread on fondue fork & swirl in a figure
eight motion to coat. (If fondue thickens while standing, stir in a
little additional milk or sherry.) If you do not have a fondue pot,
mixture may be made in a double boiler & served from that or transfer
to a chafing dish.