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Crab Fondue

Crab Fondue

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Crab Fondue

Source: Modern Parties
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  2 Hours 25 Minutes
  Serves 8
For the Onion Puree:
5 tablespoons butter
12 yellow onions, coarsely chopped
2 quarts unsalted chicken broth
1 bay leaf
1 sprig thyme
For the Roux:
1/4 cup flour
2 red bell peppers, finely diced
2 green bell peppers, finely diced
2 red onions, finely diced
2 teaspoons cayenne pepper
1 cup heavy cream
1 1/2 cups diced fontina cheese
2 pounds crabmeat
3 baguettes, cubed
Crab Fondue Recipe at
In a thick-bottomed 4-quart saucepan, melt 1 tablespoon of the butter over medium heat and brown slightly. Add the chopped yellow onions and cook slowly until browned. Add the chicken broth, bay leaf, and thyme sprig. Bring mixture to a boil and reduce heat to a low simmer. Season with freshly cracked black pepper. Cover and braise onions for 2 hours. Remove the onions from braising liquid. Discard the bay leaf and thyme. Boil the broth until it is reduced to 2 cups. Puree reduced broth with the cooked onions in a blender or food processor until smooth.

In the same saucepan, cleaned, melt the remaining 4 tablespoons of butter. Add the flour, stirring constantly, and cook over medium heat for 3 minutes until roux is well blended and blond in color. Add the onion puree and stir to combine. Add the red pepper, green pepper, red onion, cayenne pepper, heavy cream and diced fontina. Stir until cheese is melted, then add crabmeat. When heated through, add salt to taste. Transfer to a fondue pot and serve with cubed baguette.

Recipe reprinted by permission of Longstreet. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 8
Calories: 546
Fat. Total: 30g
Fiber: 6g
Carbohydrates, Total: 35g
Sodium: 795mg
% Cal. from Fat: 49%
Cholesterol: 169mg
Protein: 38g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Gale Reviewed: 09/21/2010
Crab Fondue outof this world good
I made this fondue for New Year's last year and it was a genuine hit. Took a while to make but it was well worth the effort and it makes a lot which was a good thing because my kids ate half of it before I even got a chance to serve it to my guests. I am getting ready to make it again and plan on freezing it in smaller portions so we have it throughout the year. A definite recipe to make. Guaranteed you'll want to make it again.
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