← 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.
 

Explore Cookbooks on Cookstr

the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
food-to-live-by Food to Live By
by Myra Goodman
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
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
living-raw-food Living Raw Food
by Sarma Melngailis
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-sweet-life The Sweet Life
by Kate Zuckerman
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
desserts-4-today Desserts 4 Today
by Abby Dodge
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Already a member? Click here to Log In
close

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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?