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Crab Fondue

Monday, 26 May 2008


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


At a glance
Cooking Method
Heat Level
Appetizer/Hors d'oeuvre
Main Course
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


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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