Ingredients Jump to Instructions ↓

  1. 4 tablespoons unsalted butter

  2. 1/4 cup minced shallots

  3. 2 cups heavy cream

  4. 8 ounces brie, trimmed of rind

  5. 1 teaspoon kosher salt

  6. 1/2 teaspoon freshly ground white pepper

  7. 1 pound lump crabmeat, picked clean of shells and cartilage

  8. 1 tablespoon chopped fresh parsley leaves

  9. 2 to 3 tablespoons Tomato Confit French bread or focaccia croutons, for serving

Instructions Jump to Ingredients ↑

  1. Place a large skillet over medium heat. Add the butter to the pan. Once the butter is melted, add the shallots and saute, stirring occasionally, until the shallots are soft and translucent, about 1 minute. Add the heavy cream and bring to a simmer. Once the cream is hot and bubbling, add the Brie and use a whisk to stir it into the cream. Season the cream with the salt and pepper and add the crabmeat to the pan. Continue to cook the fondue over medium heat until the cream is slightly reduced, about 3 to 5 minutes. Remove from the heat and stir the parsley into the fondue. Transfer fondue to a fondue pot and spoon 2 to 3 tablespoons of the Tomato Confit into the fondue. Serve warm with French bread or focaccia croutons. Yield : 4 to 6 servings


Send feedback