Crab Fondue

Hans Wressnigg Leave a Comment

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Crab Fondue
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Use over Avocado and Ancho Chile Cheesecake, and garnish with chopped tarragon.

Ingredients


  • 1/4 cup vegetable oil

  • 1 cup shallots, finely minced

  • 1 cup white wine

  • 1 quart heavy cream

  • 2 sprigs of fresh tarragon

  • 8 ounces jumbo lump crab meat

  • Chopped tarragon for the garnish



Instructions


Heat the oil in a skillet and saute the shallots until they are translucent. Deglaze the pan with the wine and reduce the mixture by half. Add the cream and tarragon and reduce by half; the cream should coat the back of a wooden spoon.

Remove the tarragon and fold in the crab meat.

Spoon the mixture over the Avocado Ancho Chile Cheesecake and garnish with the chopped tarragon.

Servings
10-12 as an appetizer; 6-9 as an entrée
Servings
10-12 as an appetizer; 6-9 as an entrée
Crab Fondue
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Use over Avocado and Ancho Chile Cheesecake, and garnish with chopped tarragon.

Ingredients


  • 1/4 cup vegetable oil

  • 1 cup shallots, finely minced

  • 1 cup white wine

  • 1 quart heavy cream

  • 2 sprigs of fresh tarragon

  • 8 ounces jumbo lump crab meat

  • Chopped tarragon for the garnish



Instructions


Heat the oil in a skillet and saute the shallots until they are translucent. Deglaze the pan with the wine and reduce the mixture by half. Add the cream and tarragon and reduce by half; the cream should coat the back of a wooden spoon.

Remove the tarragon and fold in the crab meat.

Spoon the mixture over the Avocado Ancho Chile Cheesecake and garnish with the chopped tarragon.

Servings
10-12 as an appetizer; 6-9 as an entrée
Servings
10-12 as an appetizer; 6-9 as an entrée
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