Wednesday, April 4, 2012

A Recipe For . . .


. . . Crab Fondue.

Attempted to get into Old Town Pour House last weekend, but with the line down the street, there was no way we were waiting 35 to 45 minutes.

Soooo, we hit up chef Paul Katz (who works for parent company Bottleneck Management), who gave us a recipe for one of the more popular appetizers on the menu, the Crab Fondue.

This will suffice for now, but we still need to get in there to see what all the fuss is all about!

Here's the recipe:

Crab Fondue ingredients

1 oz unsalted butter
1/2 cup minced shallots
1/2 cup white wine
1 oz lemon juice
1/2 qt heavy cream
1/2 lb Humboldt Fog goat cheese
1 1/2 lb cream cheese
1 lb jumbo lump crab
1/4 cup minced chives

Garlic Butter ingredients

3/4 lb whole butter
3/4 tbsp mixed herbs
1/2 tbsp chopped garlic
1/4 tbsp crushed red chili

Crab Fondue directions: Melt butter in a heavy bottomed pot. Add shallots and sweat, but do not brown. Add wine and reduce by half. Add heavy cream and bring to boil. Scrape white film off brie. Reduce heat, add lemon juice and fold in brie. Stir until completely melted. Add cream cheese and stir until smooth. Remove from heat and gently fold in crab and chives. Place in casserole dish and top with Parmesan cheese. Place in oven until cheese is melted and golden brown. Take out of oven and serve with Garlic Crostini.

Garlic butter directions: Soften butter so it can be mixed. Add all ingredients to butter and mix well (can use small kitchen aide mixer). Place in container and hold at room temperature.

Garlic Crostini ingredients

2 French Baguettes (cut in half makes 4 pieces total)
Garlic Butter

Garlic Crostini directions: Spread garlic butter on sliced baguette. Place on hot grill or panini machine until hot and crispy.

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