Instant Gratification Crab Fondue

breakfast of champions: leftover crab fondue on crackers.

Ok. So it's not really instant, but it's rather quick from ingredients to table, and it is extremely gratifying. It's from the food network via Laura Rebecca, and it is just as good as she says and more. I'm not sure it's actually fondue, but I don't really care either. It has crabmeat, and that's all that matters.
I've actually made it twice since discovering the recipe - and many more times to come, I'm sure. The first was a single/halved recipe with fresh snow crab claws with the meat picked out, which is time-consuming and messy but oh-so-tasty and with a shaker jar of grated three-cheese blend including asiago. The second time was the full recipe with a container of refrigerated claw meat and shredded asiago fresco, which is a softer and mildly tangy version of asiago that I've found at TJ's and grown to love. Both came out well. For superb results, the fresh meat and asiago fresco would be a combination to die for, but it's not necessary to go that overboard. I can't honestly say how well leftovers keep, in part because there was so little left from either batch. It is probably best straight from the oven, but I confess to eating some cold from the fridge and microwaving some and dumping it on Triscuits, and it was still excellent. The grated cheese is good in a pinch and will certainly work just fine, but the fondue will lack a really creamy, melty smooth richness to it. If you have it on hand, or if you don't have a good cheese place around you I'd say shake it up, but personally I don't think I'd skip the real asiago again. For a double recipe, I might also sweat the onion and garlic for just a minute or two prior to mixing in so it's a bit softer, but if you're using less garlic and a sweet onion, you can probably just make it as is.

CRAB FONDUE FOR TWO
from the food network

8 oz crabmeat, drained if canned
3/4 c mayonnaise
1 medium onion, chopped
several garlic cloves, minced (how many you use is up to you. I personally used about 4 for this recipe, and don't think it's too much, but you may wish to cut it down in half or even to one.)
1 c grated asiago fresco or asiago
paprika
French baguette or two demi-baguettes

Preheat the oven to 350 F.
(If so inclined, sweat the onion and garlic together briefly until just beginning to soften, making sure the garlic does not brown or burn.) In a large bowl mix crabmeat, mayonnaise, onion, garlic, asiago and paprika together. Put mixture into an ovenproof baking dish. Cover and bake until the mixture is heated and bubbly, about twenty minutes. Uncover and bake until golden brown for an additional five to ten minutes.
Heat the baguette in the oven until warm. Slice or tear the baguette into pieces and serve with the hot crab fondue.