Crab Cake FondueCuisinart Original Recipe
Because crab is the star of this fondue, be sure to buy the best crabmeat possible – it makes a world of difference!"
1 teaspoon vegetable oil
1 small (or ½ medium) onion, peeled and chopped
½ small red bell pepper, seeded and chopped
1 jalapeño, seeded and finely chopped
½ teaspoon kosher salt
¼ cup dry white wine, room temperature
1¼ cups half-and-half
1 package (8 ounces) cream cheese, cut into 6 pieces
½ pound Cheddar, finely shredded
½ pound crabmeat (use the highest quality that you can purchase)
1 teaspoon Old Bay seasoning
½ teaspoon Worcestershire sauce
½ teaspoon Dijon mustard
1. Put the oil in the fondue pot and set to Setting 4–4½. Once oil is hot, add the chopped veg- etables and ¼ teaspoon of the salt. Cook until softened, about 1½ to 2 minutes. Add the wine, cooking until it is almost completely evaporated, and then stir in the half-and-half.
2. Once the half-and-half is warmed through, stir in all of the cream cheese and then the Cheddar, about ½ cup at a time. Once the cheese has fully melted, stir in the crabmeat, remaining salt, Old Bay, Worcestershire and mustard. Taste and adjust seasonings as desired.
3. Reduce the temperature to Setting 3 for serving. This fondue pairs well with crusty bread cubes and steamed or blanched green beans and broccoli.
ServingsMakes 6 to 8 servings
no nutrition information available
This recipe can be prepared using the following Cuisinart® products:
Lazy Susan Electric Fondue