Dungeness Crab Fondue Recipes

CRAB FONDUE

Steps:

• Make the fondue base: Slowly heat the cream cheese, mayonnaise, powdered sugar, garlic powder, Old Bay, lemon zest, and mustard in a double boiler until the cheese is completely melted. (If you don't have a double boiler, fill a saucepan a third of the way with water and bring to a boil, place a metal bowl over the saucepan. This will work as a double boiler.)
• Stir in the wine, lemon juice, crab, and onion greens: Slowly stir in the wine and lemon juice (adjust quantities to taste and desired consistency). Slowly stir in the crab meat and onion greens.
• Transfer to chafing dish or fondue pot: To serve, transfer to a heated chafing dish or fondue pot to keep warm. Serve with bread cubes and forks for dipping.

DUNGENESS CRAB FONDUE

Steps:

• In a medium pot, add Russian River Damnation, Duvel or other favorite Belgian Strong Pale Ale, thyme sprigs, roasted garlic clove and Old Bay; bring to a boil over medium heat. After the liquid has boiled for 2 minutes, remove the thyme sprigs. Prepare the cheese by removing the rind from the triple crème and mix with the other cheeses. Slowly add the cheese mixture to the pot, whisking to help melt evenly, until all the cheese has been added and melted. Sift in the cornstarch one tablespoon at a time, waiting 1 - 2 minutes before adding the second tablespoon; this will help thicken the fondue. If the fondue seems thin, add the remaining tablespoon. Add the crab meat, stirring to combine, being careful to not completely break up any lumps of crab, but to distribute evenly.
• To serve, pour crab fondue into a fondue pot, double boiler or preheated ceramic baking dish. Arrange the Suggested Dipping Sides on a separate platter and use a skewer | fondue fork to dip into the fondue.

CRAB FONDUE

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.)