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Cheese
Crab Fondue
A creamy
combination of Fontina cheese and delicate crab meat.
From Source:
Modern
Parties -
an elegant guide
instructs readers on the basics of stylish get-togethers, from conception to
after-dinner cigars and dessert wine. Learn to create floral arrangements,
devise table settings, serve trendy drinks and combine simple ingredients
for spectacular results. Available at
Cooking.com
Serves 8
I N G R E D I E N T S
For Onion Puree:
5 tablespoons butter
12 yellow onions, coarsely chopped
2 quarts unsalted chicken broth
1 bay leaf
1 sprig thyme
For Roux:
1/4 cup flour
2 red bell peppers, finely diced
2 green bell peppers, finely diced
2 red onions, finely diced
2 teaspoons cayenne pepper
1 cup heavy cream
1-1/2 cups diced fontina cheese
2 pounds crabmeat
3 baguettes, cubed
I N S T R U C T I O N S
FOR ONION PUREE: In a
thick-bottomed 4-quart saucepan, melt 1 tablespoon of the butter over medium
heat and brown slightly. Add the chopped yellow onions and cook slowly until
browned. Add the chicken broth, bay leaf, and thyme sprig. Bring mixture to
a boil and reduce heat to a low simmer. Season with freshly cracked black
pepper. Cover and braise onions for 2 hours. Remove the onions from braising
liquid. Discard the bay leaf and thyme. Boil the broth until it is reduced
to 2 cups. Puree reduced broth with the cooked onions in a blender or food
processor until smooth.
FOR ROUX: In the same saucepan, cleaned, melt the remaining 4 tablespoons of
butter. Add the flour, stirring constantly, and cook over medium heat for 3
minutes until roux is well blended and blond in color. Add the onion puree
and stir to combine. Add the red pepper, green pepper, red onion, cayenne
pepper, heavy cream and diced Fontina. Stir until
cheese is melted, then add crabmeat. When heated through, add salt to taste.
Transfer to a fondue pot and serve with cubed baguette. |
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Love Crab?
Learn how to make
Perfect Crab Cakes. Article includes
history and lots of recipes.
Fondue
Read more
about Fondue including history, recipes, etiquette.
Cheddar Beer Fondue III - This version
combines cheddar, jack and Gruyere cheeses.
Fondue Recipes
More Fondue Recipes from our GourmetSleuth resource guide
Traditional
Cheese Fondue Pot
Still designed in Switzerland today. A traditional Swiss
caquelon pot with a wrought iron stand. Set
includes the ceramic pot, stand, 6 fondue forks and heat source receptacle.
Uses paste fuel. Available now at
GourmetSleuth.com
traditional swiss fondue
set
Ready To Use
Fondue
Imported directly from Switzerland Swiss Knight ready-to-serve fondue is
great to keep on hand for those quick appetizer emergencies or impromptu
fondue parties. Still made with the traditional ingredients,
Swiss Emmentaler and
Guryere cheese, white wine, Kirsch brandy.
swiss cheese fondue
- ready to heat in your fondue pot or microwave.
semi-sweet chocolate fondue
- ready to heat in your fondue pot or microwave.
Comes in a microwavable container. |
