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Recipes
Cheese Crab Fondue
Cheese Crab Fondue
Cheese Crab Fondue
photo credit: Ev Thomas
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
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Crab Appetizers
Cheese Fondue
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Ingredients
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
Instructions
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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