1Cut Velveeta cheese into medium sized chunks and put into a large Crockpot (about 1 1/2 Qt.), set to high.
2Clean and thinly slice green onions (all), add to cheese, also add a couple pinches of white pepper. Stir into cheese.
3Add the 16 oz of Mayo. Mix well into other ingredients. Stir occasionally until cheese is melted.
4Drain crab meat into a fine mesh strainer, rinse under cold water. Empty crab meat into a bowl, sift through meat with your fingers to feel for bits of shell. Dump crab meat into melted cheese and stir in thoroughly.
5Add up to 1/4 cup of wine to fondue, stir in well. Check consistency, thin with a little milk if needed. Turn heat to low.
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.
You probably have most of the ingredients on hand for these simple, elegant crab cakes; just make a quick run to the seafood market for fresh lump crabmeat. Toss together a bright, seasonal salad while the crab cakes chill.