Crabmeat And Brie Fondue Recipes

CRAB AND BRIE FONDUE

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.

CRABMEAT FONDUE

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.

SENSATIONAL CRABMEAT FONDUE

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.