Chef's Table

Dungeness Crab Fondue

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.

CourseAppetizer, Entrée | Main, Family Style
CuisineAmerican, Beer Cuisine, Swiss
Cooking Beer StyleBelgian Strong Pale Ale
SeasonalFall Seasonal, Food Holiday, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionBread, Cheese, Fondue, Mushrooms, Potato, Prawn | Shrimp, Vegetable
BreweryBeer Advocate, Duvel-Moortagt Brewery, Russian River Brewing Co.

Servings	Prep Time
8guests	15minute

Cook Time

5minute

Servings	Prep Time
8guests	15minute

Cook Time

5minute

Ingredients

Dungeness Crab Fondue Ingredients:

12ounce Belgian Strong Pale Ale,such as Russian River Damnation, Duvel or other Belgian Strong Pale Ale
2sprig thyme, lemon
1each garlic, clove,roasted and minced
1/2teaspoon Old Bay Seasoning,optional
8ounce cheese, mascarpone,recipe
1/2pound cheese, triple crème brie,such as Saint-André
1/4cup cheese, asiago,grated
1-2tablespoon cornstarch
7ounce Dungeness crab meat,from 1 whole, cracked and cleaned crab

Suggested Dipping Sides Ingredients:

1loaf bread, sourdough,preferably artisanal, cut into bite size cubes
1head cauliflower,core removed, trimmed into flowerets, blanched
1each bell pepper, red,seeded and sliced
8each potatoes, Yukon gold, medium,cut into quarters, roasted or fried
12each green beans,de-stemmed and blanched
8each mushrooms,crimini or button, wiped clean of any dirt, cut in half
12each prawns | shrimp, large,peeled and either poached or cooked in oil
1each Belgian endiveend cut, leaves seperated

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.