Best 7 Crab And Brie Fondue Recipes

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.

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 AND BRIE FONDUE

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.

CRABMEAT AND BRIE FONDUE

Steps:

• Place a large 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 minute. 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 it into the cream. Season the cream with the salt and pepper and add the crabmeat to the pan. Continue to cook the fondue over medium heat until the cream is slightly reduced, about 3 to 5 minutes. Remove from the heat and stir the parsley into the fondue. Transfer fondue to a fondue pot and spoon 2 to 3 tablespoons of the Tomato Confit into the fondue. Serve warm with French bread or focaccia croutons. For Confit: Place tomatoes in a small saucepan and season with the salt. Add the rosemary sprig and garlic and enough olive oil to barely cover the tops of the 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 a food processor or blender. Process until smooth, 1 to 2 minutes.

CRAB CHEESE FONDUE

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.

BRIE CHEESE FONDUE

Steps:

• Rub garlic all over the inside of your fondue pot. Then rub it in a saucepan, leaving the crushed pieces in the bottom. Add the white wine to the saucepan and heat over medium-low heat.
• Toss the cheese cubes in cornstarch to coat. When the wine is hot, add the cheese. Stir slowly with a wooden spoon at first and then use a whisk. Stir constantly to keep it from scorching on the bottom of the pot.
• When the cheese has melted, add green onion and remove pot from the heat. Grate in a little nutmeg. Season with salt and pepper to taste.
• The fondue should be smooth and coat a wooden spoon. If it seems to runny, add more cheese. If it is too thick, add a splash more wine --sparingly.
• Pour the cheese into your fondue pot and keep fondue warm over low heat.

BRIE FONDUE

Steps:

• First, heat the oil in a medium-size heavy skillet over medium-high heat. Then, add the mushrooms, shallot, and thyme and sauté until the mushrooms begin to soften (about 2 minutes).
• Next, place the flour in a large bowl. Cut the rind from your Brie and discard it. Cut the Brie into cubes and drop into the flour. Toss the cubes to coat, separating the cheese cubes.
• Crumble the Roquefort into the same bowl and also toss to coat.
• Pour the wine into a medium-size heavy saucepan and bring to a slow simmer over medium heat. At this point, add the cheese by handfuls, slowly, and stirring all the while until each addition of cheese is melted. Keep stirring until the Brie fondue mixture is smooth.
• Next stir in the mushroom mixture into the fondue. Season with generous amount of pepper and transfer it all to a fondue pot.
• Set the fondue pot over a candle or a canned heat burner. Or if you have an electric fondue pot, make sure you are familiar with the settings before using it. Serve with bread and vegetables (see below).