Hot Crab Fondue Outre
Source of Recipe
Recipe from Fondue (William Morrow, 1999), by Rick Rodgers.
List of Ingredients
* 1 tbl unsalted butter
* 2 tbl minced shallots or white parts of scallions
* 3 tbl dry vermouth or white wine
* 1 cup half-and-half or light cream
* 8 ounces cream cheese, cut into small cubes, at room temperature
* 4 ounces Cheddar cheese, shredded (about 1 ¼ cups)
* ½ pound crabmeat, flaked and picked over for cartilage
* 2 tbl lemon juice
* 2 tsp Dijon mustard
* 1 tsp Worcestershire sauce
* ½ tsp Old Bay seasoning
* Hot pepper sauce, to taste
* Chopped fresh parsley or chives, for garnish
What to Dip:
Toasted French bread rounds ·
Breadsticks ·
Tortilla Chips ·
Cooked shrimp, peeled and deveined · Broccoli floret Recipe
1. In medium, heavy-bottomed Chantal saucepan, melt the butter over medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Add the vermouth and bring to a boil. Add the half-and-half and bring to a simmer.
2. Gradually whisk in the cream cheese, whisking until the first addition is smooth and melted before adding another. Stir in the Cheddar cheese until melted. Stir in the crab, lemon juice, mustard, Worcestershire sauce, and Old Bay seasoning. Season with the hot sauce.
3. Transfer to a Chantal ceramic or enamel fondue pot and keep warm over a fondue burner. Sprinkle with the parsley. Serve immediately, with the dipping ingredients of your choice.
Serves 4-6
|
Â
Â
Â
|
member logon
