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Martha Stewart Member

Rating: Unrated

03/15/2012

                Sounds too yummy!

Back to Warm Crab Fondue

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Gallery

Warm Crab Fondue

                              Credit: 
                              David E. Steele

Ingredients

Ingredient Checklist

1 cup white verjus

1 cup white wine

1/2 cup white-wine vinegar

1 teaspoon black peppercorns

2 sprigs fresh thyme

1 fresh bay leaf

4 shallots, thinly sliced

1 cup (2 sticks) unsalted butter, cut into pieces

12 ounces peekytoe crab, picked through for shells

1 tablespoon finely chopped fresh chives

Coarse salt and freshly ground black pepper

Canola oil, for frying

3 tablespoons flour

Grits for Warm Crab Fondue, for serving

Wasabi tobiko, for serving (optional)

Gallery

Warm Crab Fondue

                              Credit: 
                              David E. Steele

Warm Crab Fondue

                              Credit: 
                              David E. Steele

Warm Crab Fondue

                              Credit: 
                              David E. Steele

Warm Crab Fondue

Ingredients

Ingredients

  • 1 cup white verjus
  • 1 cup white wine
  • 1/2 cup white-wine vinegar
  • 1 teaspoon black peppercorns
  • 2 sprigs fresh thyme
  • 1 fresh bay leaf
  • 4 shallots, thinly sliced
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 12 ounces peekytoe crab, picked through for shells
  • 1 tablespoon finely chopped fresh chives
  • Coarse salt and freshly ground black pepper
  • Canola oil, for frying
  • 3 tablespoons flour
  • Grits for Warm Crab Fondue, for serving
  • Wasabi tobiko, for serving (optional)

Directions

Place verjus, wine, vinegar, peppercorns, thyme, bay leaf, and 2 shallots in a medium saucepan over medium-high heat. Cook, stirring occasionally, until liquid is reduced and thickened, about 20 minutes. Strain into a medium saucepan; place over medium heat. Stir in butter until melted.

Reduce heat to low and add crab and chives; season with salt and pepper. Cook until crab is heated through.

Meanwhile, fill a high-sided skillet 2 inches high with oil; heat over medium-high heat until oil reaches 300 degrees on a deep-fry thermometer. Place flour in a small bowl; add remaining 2 shallots and toss to coat. Add shallots to hot oil and cook until lightly browned. Transfer to a paper towel-lined plate to drain; season with salt and pepper.

Divide grits evenly among small bowls. Top with crab mixture and shallots. Garnish with tobiko and serve.

Reviews (1)

Add Rating & Review

Martha Stewart Member

Rating: Unrated

03/15/2012

                Sounds too yummy!

Reviews (1)

Add Rating & Review

Add Rating & Review

Martha Stewart Member

Rating: Unrated

03/15/2012

                Sounds too yummy!

Martha Stewart Member

Rating: Unrated

03/15/2012

                Sounds too yummy!

Rating: Unrated

All Reviews for Warm Crab Fondue

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Warm Crab Fondue

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest