Dungeness Crab Fondue
This Dungeness Crab Fondue recipe takes delicate Dungeness crab meat and mixes it with creamy, nutty cheeses and a touch of spicy hops and Belgian yeast bite to create a rich and succulent fondue. This recipe also takes the crab and extends its feeding potential, as a the meat of one crab can now feed a lot more people.
Serves: 4 as an entrée, 8 as a first course or appetizer
Special Equipment:
1 each All-Clad Stainless Steel Fondue Pot
1 each Sterno Cooking Fuel
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Feb 2008 | Issue #13
Check out my other Beer Fondue recipes.
a beer fondue using Dungeness crab meat, triple crème brie and asiago cheeses, mixed with a Belgian Strong Pale Ale style brew, creating a delicious shellfish style fondue.
| Servings | Prep Time |
| 8 guests | 15 minute |
| Cook Time |
| 5 minute |
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a beer fondue using Dungeness crab meat, triple crème brie and asiago cheeses, mixed with a Belgian Strong Pale Ale style brew, creating a delicious shellfish style fondue.
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Ingredients
Dungeness Crab Fondue Ingredients:
- 12 ounce Belgian Strong Pale Ale, such as Russian River Damnation, Duvel or other Belgian Strong Pale Ale
- 2 sprig thyme, lemon
- 1 each garlic, clove, roasted and minced
- 1/2 teaspoon Old Bay Seasoning, optional
- 8 ounce cheese, mascarpone, recipe
- 1/2 pound cheese, triple crème brie, such as Saint-André
- 1/4 cup cheese, asiago, grated
- 1-2 tablespoon cornstarch
- 7 ounce Dungeness crab meat, from 1 whole, cracked and cleaned crab
Suggested Dipping Sides Ingredients:
- 1 loaf bread, sourdough, preferably artisanal, cut into bite size cubes
- 1 head cauliflower, core removed, trimmed into flowerets, blanched
- 1 each bell pepper, red, seeded and sliced
- 8 each potatoes, Yukon gold, medium, cut into quarters, roasted or fried
- 12 each green beans, de-stemmed and blanched
- 8 each mushrooms, crimini or button, wiped clean of any dirt, cut in half
- 12 each prawns | shrimp, large, peeled and either poached or cooked in oil
- 1 each Belgian endive end cut, leaves seperated
Servings: guests
Units:
Instructions
- In a medium pot, add Russian River Damnation, Duvel or other favorite Belgian Strong Pale Ale, thyme sprigs, roasted garlic clove and Old Bay; bring to a boil over medium heat. After the liquid has boiled for 2 minutes, remove the thyme sprigs. Prepare the cheese by removing the rind from the triple crème and mix with the other cheeses. Slowly add the cheese mixture to the pot, whisking to help melt evenly, until all the cheese has been added and melted. Sift in the cornstarch one tablespoon at a time, waiting 1 - 2 minutes before adding the second tablespoon; this will help thicken the fondue. If the fondue seems thin, add the remaining tablespoon. Add the crab meat, stirring to combine, being careful to not completely break up any lumps of crab, but to distribute evenly.
- To serve, pour crab fondue into a fondue pot, double boiler or preheated ceramic baking dish. Arrange the Suggested Dipping Sides on a separate platter and use a skewer | fondue fork to dip into the fondue.
Recipe Notes
Beer Pairing Suggestions:
A highly carbonated Belgian ale, such as Strong Pale Ale will help cut the creamy richness of the cheese. Russian River Temptation, with its hints of chardonnay and wood from the French oak barrels would also be an excellent choice.
Other Beer Cheese Sauce | Fondue Tips:
- A wonderful loaf of sourdough bread is a great accompaniment to any fondue. Try different local or homemade breads to further individualize the meal.
- Blanching vegetables makes them easier to skewer and sometimes more tasty. Take a large 10 - 12 quart pot of water adding in a 1/4 - 1/2 a cup of salt (water should taste like seawater) and bring to a boil. Cook each prepped vegetable separately for 2 - 3 minutes, then remove from the pot and add to a bowl of ice water to stop the cooking process.
- Vegetables that benefit from blanching: cauliflower, broccoli, carrots, green beans and asparagus.
- But I don't have a fondue pot, don’t worry. Try a heavy-bottom pot, double boiler or a ceramic baking dish like a soufflé dish.
- If the cheese is not melting smoothly, add a few drops of lemon juice or malt vinegar to help break down the cheese protein.
- Not enough fondue fork | skewers, use bamboo skewers are a substitute.
- If the fondue is too thick, add more beer, one tablespoon at a time until the desired consistency is reached.
- Keep the fondue over low heat, if using Sterno Cooking Fuel
or portable Butane stove
. Too high of a temperature can scorch the fondue.
- If using flame heat, be prepared in case of a spill and have a fire extinguisher on hand.
or 
. Too high of a temperature can scorch the fondue.Other Beer Cheese Sauce| Fondue Recipes:
Beer Cheese Sauce
Chocolate Cherry Fondue
Chocolate Stout Fondue
Dungeness Crab Fondue
German Beer Cheese Sauce
Goat Cheese Fondue with Chanterelle Mushrooms and Gueuze
Hot Oil Fondue
Point Reyes Blue Cheese & Oatmeal Stout Fondue
Sanctification Fondue
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