Crabmeat Fondue

Posted by: Nancy K 11-13-99 6:35 AM

Crabmeat Fondue

1 tablespoon butter
1 tablespoon shallots or small yellow onions, minced
1 tablespoon garlic, minced
1/3 cup dry sherry
2 teaspoons Tabasco sauce
1 tablespoon lobster base (recipe follows)
3/4 teaspoon blackened Cajun spice
1 teaspoon paprika
1/2 pound frozen crabmeat stuffing, thawed
1 pound cream cheese
3 to 4 cups heavy cream, separated
1 pound fresh lump crabmeat (no shells)

Saute shallots and garlic in butter over medium heat until translucent. Deglaze with sherry. Remove from heat.

Mix Tabasco, lobster base, Cajun spice, and paprika together. Add to saute mixture. Stir in crabmeat stuffing. Whisk until smooth. Set aside.

In a large double boiler, mix cream cheese and 2 cups heavy cream. Whisk until smooth and thoroughly heated. Add saute mixture and crabmeat. Mix thoroughly and cook over medium heat for 30 minutes. Adjust thickness with remaining heavy cream. Serve in a fondue pot or chafing dish with Herb Croutons (recipe follows).

Serves 12 generously.

Lobster Base:
4 quarts water
1 lobster carcass (or shrimp shells or crab shells)
2 large onions
4 to 6 celery tops
2 to 4 fresh sprigs of parsley or thyme
1/2 cup white wine
1/2 teaspoon Old Bay Seasoning

Combine all ingredients in a large sauce pan. Bring to a boil. Reduce liquid to about one cup. Separate solids from liquid. Base can be frozen for up to 6 months.

Herb Croutons:
2 loaves French bread, 2 inches in diameter
1 cup butter
Garlic, oregano, thyme, basil and paprika to taste

Slice bread on bias 1/4 inch thick. Clarify butter. Mix herbs with butter as desired.

Place bread on baking sheet and brush top side with butter mixture. Bake in 350 degree oven for 15 minutes or until golden. Turn bread over and brush with remaining butter mixture. Serve hot.

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