Decadent Crab and Brie Cheese Fondue
Indulge in the luxurious flavors of our Decadent Crab and Brie Cheese Fondue, a perfect dish for special gatherings or an intimate night in. The rich and creamy base of melted Brie cheese, perfectly blended with the sweetness of lump crabmeat, creates a savory experience that's hard to resist. While this recipe requires a bit of effort, the rewards are certainly worth it. Accompanied by homemade tomato confit and an array of fresh vegetables or crusty bread, this fondue is not just a meal but a delightful culinary adventure. Treat yourself and your guests to something truly memorable!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
unsalted butter
4 tablespoons (melted)
minced shallot
1/4 cup (raw)
heavy cream
2 cups (raw)
Brie cheese
8 ounces (trimmed of rind)
kosher salt
1 teaspoon (to taste)
fresh ground white pepper
1/2 teaspoon (to taste)
lump crabmeat
1 lb (picked clean of shells and cartilage)
chopped fresh parsley leaves
1 tablespoon (fresh)
plum tomato
1/4 lb (cored, halved, and seeded)
additional kosher salt
1/2 teaspoon (for tomato confit)
fresh rosemary sprig
1 (raw)
large garlic clove
1 (peeled and smashed)
olive oil
as needed (for tomato confit)
Instructions
1
Begin by preparing the Tomato Confit. In a small saucepan, add the halved, cored, and seeded plum tomatoes, seasoning them with kosher salt.
2
Introduce the rosemary sprig and smashed garlic clove to the saucepan alongside enough olive oil to barely cover the tomatoes. Bring the oil to a very low simmer and let the tomatoes slowly cook for about 1 hour.
3
After the hour, carefully remove the tomatoes using a slotted spoon and transfer them to a food processor or blender. Blend until smooth for about 1-2 minutes, yielding approximately 1/2 cup of confit.
4
Now, prepare the fondue: In a medium skillet over medium heat, add the unsalted butter. Once melted, sauté the minced shallots, stirring occasionally until they become soft and translucent, approximately 1 minute.
5
Pour in the heavy cream and bring the mixture to a light simmer. When the cream is hot and beginning to bubble, add the trimmed Brie cheese, whisking it gently until fully melted and incorporated.
6
Season the creamy mixture with kosher salt and freshly ground white pepper. Gradually fold in the lump crabmeat with a wooden spoon, stirring gently to combine without breaking up the crab too much.
7
Continue to cook the fondue over medium heat, allowing it to reduce slightly for 3-5 minutes. Once ready, remove from the heat.
8
Transfer the fondue to a fondue pot. Carefully spoon the prepared Tomato Confit into the center of the fondue.
9
Serve warm with bite-sized pieces of focaccia bread, croutons, and assorted fresh vegetables, encouraging guests to dip and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Crab and Brie Cheese Fondue?
It is a luxurious, creamy dip made from melted Brie cheese and sweet lump crabmeat, often served with a homemade tomato confit.
What kind of crabmeat should I use for this recipe?
Lump crabmeat is recommended for its sweet flavor and chunky texture, ensuring a premium seafood experience.
Do I need to remove the rind from the Brie cheese?
Yes, the recipe specifies trimming the rind off the Brie to ensure the fondue has a perfectly smooth and creamy consistency.
How is the Tomato Confit prepared?
Plum tomatoes are slow-cooked in olive oil with garlic and rosemary for an hour, then blended until smooth.
What is the purpose of the Tomato Confit in this fondue?
The Tomato Confit is spooned into the center of the fondue to provide a bright, savory contrast to the rich cheese and crab.
What should I serve with Crab and Brie Fondue?
It pairs beautifully with bite-sized pieces of focaccia bread, croutons, and various fresh vegetables.
Is this recipe difficult to make?
The recipe requires some effort and time, particularly for the slow-cooked confit, but the steps themselves are manageable for most home cooks.
Can I use heavy cream substitutes?
Heavy cream is used to create a thick, stable base; using thinner substitutes like milk may result in a runny fondue.
How do I prevent the crabmeat from breaking apart?
Fold the crabmeat in very gently with a wooden spoon rather than whisking it vigorously.
Can I make the Tomato Confit in advance?
Yes, you can prepare the confit ahead of time and keep it refrigerated until you are ready to assemble the fondue.
What type of butter is best for sautéing the shallots?
Unsalted butter is preferred so that you can control the salt levels of the final dish manually.
How long does the fondue need to reduce?
Once the crab is added, let it cook over medium heat for 3 to 5 minutes to allow it to thicken slightly.
What can I use if I don't have a fondue pot?
You can serve it in a pre-warmed ceramic bowl, though it will lose heat faster than it would in a dedicated fondue pot.
How do I clean the crabmeat before cooking?
The crabmeat should be carefully picked through to ensure all bits of shell and cartilage are removed.
Why is white pepper used instead of black pepper?
White pepper is used to provide spice without leaving visible black specks in the pale, creamy cheese sauce.
Can I use frozen crabmeat?
Yes, as long as it is completely thawed and thoroughly drained before being folded into the cheese mixture.
What kind of tomatoes are used for the confit?
Plum tomatoes are used because they are meaty and hold up well during the long, slow cooking process.
How do I know when the shallots are ready?
The minced shallots should be sautéed until they become soft and translucent, which usually takes about one minute.
Is the rosemary eaten in the final dish?
No, the rosemary sprig is used to infuse the oil during the confit process and is removed before blending the tomatoes.
What is the texture of the finished fondue?
It should be rich, thick, and velvety, with visible chunks of tender lump crabmeat.
Can I add other herbs to the fondue?
The recipe suggests chopped fresh parsley, but you could also use fresh chives or tarragon for a different flavor.
How should I store leftover fondue?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
What is the best way to reheat the fondue?
Reheat it gently over low heat on the stove, stirring constantly and adding a tiny bit of cream if it is too thick.
Does the garlic stay in the confit?
The smashed garlic clove is used to flavor the oil and is generally removed before blending the tomatoes for the confit.
Can I use different types of cheese?
While Brie provides the signature flavor, you could experiment with Camembert or a mild Triple Cream cheese for similar results.
Is this fondue gluten-free?
The fondue itself is gluten-free, but you must serve it with vegetables or gluten-free bread to maintain that status.
How many garlic cloves are needed?
One large garlic clove, peeled and smashed, is used to infuse the tomato confit.
What kind of oil should be used for the confit?
Olive oil is recommended for its flavor and its ability to withstand low-temperature slow cooking.
Can I add heat to the recipe?
If you prefer a spicy fondue, you can add a pinch of cayenne pepper or a dash of hot sauce when seasoning with salt and white pepper.
Is this suitable for a large party?
Yes, it is an elegant and impressive appetizer that is perfect for special gatherings and holiday events.