Crab Meat Fondue Recipes

Steps:

• In a saucepan, combine milk and soup until blended. Add cheeses; cook and stir over low heat until melted. Stir in crab and lemon juice; remove from the heat., Rub the interior of a fondue pot with the cut side of garlic; discard garlic. Pour cheese mixture into pot; keep at a gentle simmer over low heat. Serve with bread cubes, tomatoes, zucchini, potatoes and/or artichoke hearts.

Steps:

• In 2-quart saucepan or chafing dish, heat all ingredients except crabmeat and bread over medium heat, stirring constantly, until cheese is melted. Stir in crabmeat. Pour into fondue pot or chafing dish to keep warm; dip will hold for 2 hours.
• Spear bread cubes with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of dry white wine or milk.)

Steps:

• Melt cream cheese and wine together in an electric fondue pot or saucepan over low heat, stirring constantly until smooth, about 5 minutes.
• Toss Swiss cheese with cornstarch in a bowl to coat. Stir into wine mixture with crabmeat, milk, Worcestershire, and parsley until the cheese is smooth and crab is heated thoroughly, 5 to 10 minutes. Transfer to a fondue pot if not using already, or chafing dish; keep warm.

Steps:

• Place verjus, wine, vinegar, peppercorns, thyme, bay leaf, and 2 shallots in a medium saucepan over medium-high heat. Cook, stirring occasionally, until liquid is reduced and thickened, about 20 minutes. Strain into a medium saucepan; place over medium heat. Stir in butter until melted.
• Reduce heat to low and add crab and chives; season with salt and pepper. Cook until crab is heated through.
• Meanwhile, fill a high-sided skillet 2 inches high with oil; heat over medium-high heat until oil reaches 300 degrees on a deep-fry thermometer. Place flour in a small bowl; add remaining 2 shallots and toss to coat. Add shallots to hot oil and cook until lightly browned. Transfer to a paper towel-lined plate to drain; season with salt and pepper.
• Divide grits evenly among small bowls. Top with crab mixture and shallots. Garnish with tobiko and serve.

Steps:

• In a 6-qt. stockpot, cook butter over medium-high heat. Add onions: cook and stir until tender. Add crab; cook 2-3 minutes longer or until heated through. Stir in milk, wine and pepper; heat until bubbles form around sides of pan., Reduce heat to medium-low. Add 1/2 cup Monterey Jack cheese; stir constantly until almost completely melted. Continue adding the cheeses, 1/2 cup at a time, allowing cheese to almost melt completely between additions. Cook and stir until mixture is thickened and smooth., Transfer to a heated fondue pot; keep fondue bubbling gently. Serve with bread cubes.

Steps:

• In a fondue pot over low heat, add the American cheese and the cream cheese. Stir well to combine and cook until the cheese has melted. Add the crabmeat, half-and-half, Worcestershire, and garlic salt and heat through until hot and creamy.
• Serve with cubed toasted French bread, for dipping.

Steps:

• Melt cream cheese and Old English cheese together in a large microwave bowl.
• Add rest of ingredients, mix well and heat in fondue pot on low.
• Serve with bread chunks or tortilla chips or both !

Steps:

• Tomato Confit:.
• Place tomatoes in a small saucepan and season with the salt.
• Add rosemary sprig and garlic and enough olive oil to barley cover the top of tomatoes.
• Bring oil to a very low simmer and cook for about 1 hour.
• Remove tomatoes from the oil with a slotted spoon and place in food processor or blender.
• Process until smooth, 1-2 minutes. Yield about 1/2 cup.
• Fondue:.
• Place a skillet over medium heat.
• Add the butter to the pan.
• Once the butter is melted, add the shallots and saute, stirring occasionally, until the shallots are soft and translucent, about 1 miute.
• Add the heavy cream and bring to a simmer.
• Once the cream is hot and bubbling, add the Brie and use a whisk to stir into the cream.
• Season the cream with the salt and pepper and add crabmeat to the pan; use a wooden spoon and stir in slowly.
• Continue to cook the fondue over medium heat until the cream is slightly reduced, about 3-5 minutes.
• Remove from the heat and stir into the fondue.
• Transfer fondue to a fondue pot and spoon Tomato Confit into the fondue.
• Serve warm with bread and/or fresh assorted vegetables.