MARINERS' FONDUE

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

2 cups grated sharp processed cheese
1 cup chunked cooked lobster
1/2 cup chopped cooked shrimp
1/2 cup chopped cooked crab meat
1/4 cup finely chopped cooked scallops
dash paprika
dash cayenne pepper
1 loaf French bread, cut into 1-inch cubes

Combine all ingredients except bread cubes in lightly greased crock-pot; stir thoroughly.

Cover cooker 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.

Stock photo only

Yield: 1 1/2-quarts