← Back to Search Results
French, Swiss
 Jarlsberg-Crab Fondue

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Your guests will return their forks over and over to this delectable fresh crab fondue, relishing every bite. It works best to dry the sourdough bread cubes slightly so the coating clings to them nicely. Serve with a bountiful salad of field greens, avocado slices, and pink grapefruit segments or red and gold cherry tomatoes. Follow the fondue with a lemon tart or a dessert fondue.

Yield: Makes 4 to 6 servings

Ingredients

  • 8 ounces Jarlsberg cheese
  • 8 ounces Gruyere cheese
  • 2 tablespoons cornstarch
  • 2 cups dry white wine, such as Rhine Riesling
  • 3 tablespoons dry sherry
  • 1½, cups fresh crabmeat, shredded and picked over for shells
  • Dash of freshly grated nutmeg
  • Salt and white pepper (optional)

Dippers:

  • 2 sourdough baguettes, cut into bitesize cubes, each with some crust on

Directions

Shred both cheeses coarsely or dice them into ¼-inch pieces. Toss the shredded cheese lightly with the cornstarch until evenly coated.

Pour the wine into a fondue pot and set over low heat until bubbles rise. Gradually add the cheese, a handful at a time, stirring each time until the cheese is completely melted. Avoid letting the mixture come to a boil.

Stir in the sherry and crabmeat. Sprinkle with nutmeg and season to taste with salt and white pepper, if using.

Serve with a basket of crusty bread cubes to dunk into the sauce.


© 2005 Lou Seibert Pappas
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6, does not include optional salt, but does include two 16 oz baguettes.

868kcal (43%)
873mg (87%)
1mg (2%)
206mcg RAE (7%)
452mg
94mg
47g
5g
4g
91g
113mg (38%)
1354mg (56%)
15g (76%)
28g (43%)
6mg (34%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
martin-yans-china Martin Yan's China
by Martin Yan
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
american-masala American Masala
by Suvir Saran
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
raos-cookbook Rao's Cookbook
by Frank Pellegrino
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
new-american-table New American Table
by Marcus Samuelsson
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?