CRAB AND BRIE FONDUE
Make and share this Crab and Brie Fondue recipe from Food.com.
Provided by San Jose Chef
Categories Crab
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the Brie and cornstarch together in a bowl. Bring the wine, mustard, and shallots to a boil in a sauce pan. Allow it to boil for about 5 minutes.
- Reduce the heat to medium high and slowly stir in the cheese and crab. Stir for about 5 minutes, until the flavors develop and the alcohol cooks away.
- Taste and adjust the seasonings.
- OK to prepare up to 2 days in advance and refrigerate, or freeze for up to 3 months.
- OK to use as a sauce over broccoli, asparagus, chicken breasts, or fish. Season with either 1/2 teaspoons dried crushed Tarragon or 2-4 minced green chilies. Serve with Chardonnay.
Nutrition Facts : Calories 550, Fat 32.1, SaturatedFat 19.8, Cholesterol 156.5, Sodium 934.3, Carbohydrate 6.8, Sugar 1.6, Protein 36.4
CRABMEAT FONDUE
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 12 (1/4 cup servings)
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Spray a small 6 by 9-inch baking dish with nonstick cooking spray.
- Combine the panko, cheese, and parsley in a small bowl.
- Whisk the cream cheese in a large bowl until completely smooth. Stir in the mayonnaise, milk, shallot, chives, lemon juice, Worcestershire, mustard, salt, and hot sauce. Gently fold in the crabmeat until just blended. Spoon the mixture into the baking dish and sprinkle with the panko mixture. Bake on the top rack until the topping is browned and the filling is hot and bubbly, 35 minutes. Serve with celery or other crudites.
CRABMEAT AND BRIE FONDUE
I have searched for an easier recipe for this but to no avail. This is a little labor intensive but oh so good! Don't let it put you off and try it, at least once. From the foodnetwork.com courtesy of Emeril Lagasse, 2003.
Provided by Manami
Categories Crab
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 841.2, Fat 72.7, SaturatedFat 44.8, Cholesterol 336.3, Sodium 1488.9, Carbohydrate 8, Fiber 0.5, Sugar 1.2, Protein 40.2
CRAB CHEESE FONDUE
This is a creamy, delicious fondue! It is a hit whenever I make it. Guests get so excited to get a big piece of crab and much noise is made when it slips and falls back into the pot! Someone always ends up with a spoon scraping the pot for one last taste! Serve with French bread cubes, using a fondue fork to spear bread and swirl in fondue to coat. Try dipping grapes, carrot slices, or rye bread, whatever you like. I usually serve this fondue with a light salad.
Provided by Anne
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 25m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 3.2 g, Cholesterol 51.2 mg, Fat 15.8 g, Protein 8.2 g, SaturatedFat 10 g, Sodium 142.7 mg, Sugar 0.9 g
SENSATIONAL CRABMEAT FONDUE
We entertain a lot, and luxurious crab fondue makes guests feel indulged. -Debbie Obert, Middleburg, Florida
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 cups.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 144 calories, Fat 11g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 257mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
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