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Crab Fondue

Monday, 26 May 2008

Description

Use over Avocado and Ancho Chile Cheesecake, and garnish with chopped tarragon.

Ingredients

At a glance

Cuisine

French

Ingredient

Seafood

Cooking Method

Sauté

Heat Level

Meal/Course

Appetizer/Hors d'oeuvre

Main Course

Serves

10-12 as an appetizer; 6-9 as an entrée

1/4 cup vegetable oil
1 cup shallots, finely minced
1 cup white wine
1 quart heavy cream
2 sprigs of fresh tarragon
8 ounces jumbo lump crab meat
Chopped tarragon for the garnish

Methods/steps

Heat the oil in a skillet and saute the shallots until they are translucent. Deglaze the pan with the wine and reduce the mixture by half. Add the cream and tarragon and reduce by half; the cream should coat the back of a wooden spoon.

Remove the tarragon and fold in the crab meat.

Spoon the mixture over the Avocado Ancho Chile Cheesecake and garnish with the chopped tarragon.

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