Crabmeat And Brie Fondue Recipe

Name: Crabmeat And Brie Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1/4 cup minced shallot; 2 cups heavy cream; 8 ounces brie cheese, trimmed of rind; 1 teaspoon kosher salt; 1/2 teaspoon fresh ground white pepper; 1 lb lump crabmeat, picked clean of shells and cartilage; 1 tablespoon chopped fresh parsley leaves; focaccia bread, croutons and bite-size pieces or assorted fresh vegetable, bite-size pieces; Tomato Confit use 2 to 3 Tbls; 1/4 lb plum tomato, cored, halved and seeded; 1/2 teaspoon kosher salt; 1 fresh rosemary sprig; 1 large garlic clove, peeled and smashed; olive oil, as needed

Servings: persons

4 tablespoons unsalted butter
1/4 cup minced shallot
2 cups heavy cream
8 ounces brie cheese, trimmed of rind
1 teaspoon kosher salt
1/2 teaspoon fresh ground white pepper
1 lb lump crabmeat, picked clean of shells and cartilage
1 tablespoon chopped fresh parsley leaves
focaccia bread, croutons and bite-size pieces or assorted fresh vegetable, bite-size pieces
Tomato Confit use 2 to 3 Tbls
1/4 lb plum tomato, cored, halved and seeded
1/2 teaspoon kosher salt
1 fresh rosemary sprig
1 large garlic clove, peeled and smashed
olive oil, as needed

1
Tomato Confit:
2
Place tomatoes in a small saucepan and season with the salt.
3
Add rosemary sprig and garlic and enough olive oil to barley cover the top of tomatoes.
4
Bring oil to a very low simmer and cook for about 1 hour.
5
Remove tomatoes from the oil with a slotted spoon and place in food processor or blender.
6
Process until smooth, 1-2 minutes. Yield about 1/2 cup.
7
Fondue:
8
Place a skillet over medium heat.
9
Add the butter to the pan.
10
Once the butter is melted, add the shallots and saute, stirring occasionally, until the shallots are soft and translucent, about 1 miute.
11
Add the heavy cream and bring to a simmer.
12
Once the cream is hot and bubbling, add the Brie and use a whisk to stir into the cream.
13
Season the cream with the salt and pepper and add crabmeat to the pan; use a wooden spoon and stir in slowly.
14
Continue to cook the fondue over medium heat until the cream is slightly reduced, about 3-5 minutes.
15
Remove from the heat and stir into the fondue.
16
Transfer fondue to a fondue pot and spoon Tomato Confit into the fondue.
17
Serve warm with bread and/or fresh assorted vegetables.

816

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1/4 cup minced shallot, 2 cups heavy cream, 8 ounces brie cheese, trimmed of rind, and more.

Yes, Crabmeat And Brie Fondue falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crabmeat And Brie Fondue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions