In the Kitchen: Crab & Gruyere Fondue - WPRI.com

jumi.indah.link

In the kitchen today, we learned how to make Crab & Gruyere Fondue with Chef and Owner of Avenue N, Nick Rabar.

Ingredients:

1 lb Crab Meat, Jumbo Lump
1/2 Shallot, minced
2 cloves Garlic, minced
1/4 cup Sherry Wine
2 cups Heavy Cream
1.5 cups Gruyere, shredded
1 Tablespoon Crab Base (sub lobster if you can not find crab)
1 teaspoon Tomato Paste
1 Tablespoon Chives, minced
1 Tablespoon Parmesan, grated
1 Baguette, sliced
1 teaspoon Olive Oil
1 teaspoon Butter, unsalted
1 pinch Kosher Salt

Directions:

1. In a sauce pot over medium heat, add oil and sauté shallots and garlic until translucent.
2. Add sherry wine and reduce by half.
3. Add cream and reduce by half.
4. Add tomato paste, crab base and butter.
5. Whisk and fold in cheese until melted and thick stirring constantly.
6. Gently fold in crab and chives, serve with baguette, vegetables or crackers.

---

Rhode Show Content Disclaimer: The information, advice and answers displayed in The Rhode Show section of WPRI.com are those of individual sponsors and guests and not WPRI-TV/Nexstar Media Group, Inc. WPRI.com presents this content on behalf of each participating Rhode Show sponsor. Sponsored content is copyrighted to its respective sponsor unless otherwise indicated.

The Link Lonk


February 10, 2021 at 11:34PM
https://ift.tt/3p6StPt

In the Kitchen: Crab & Gruyere Fondue - WPRI.com

https://ift.tt/2MkGRbk
Crab