Crab Fondue
Chef Edwin Smith put this savory dish on the menu at Ritual House, Downtown, “because it is a different type of appetizer than people are used to enjoying and it also is a great shareable dish that elicits a feeling of joy and nostalgia.”
He uses backfin crabmeat and Humboldt Fog goat cheese.
2 tablespoons olive oil
3 tablespoons minced shallots
2 cups heavy cream
8 ounces cream cheese, softened and broken up
8 ounces Humboldt Fog goat cheese, crumbled
8 ounces backfin crab meat
1 teaspoon salt
¼ teaspoon fine black pepper
1 tablespoon finely chopped parsley
½ cup diced roma tomato, for garnish
½ cup spinach chiffonade (thin, ribbon-like strips), for garnish
1 loaf desired bread, cut into 1-by-1-inch squares
Preheat oven to 375 degrees.
Heat olive oil in a medium size pot, then add shallots and saute until translucent.
Add heavy cream, cream cheese and Humbolt Fog goat cheese, whisk together until ingredients are well combined and cook on medium heat until cheese is melted and creamy.
Add crab meat, salt, pepper and parsley, and stir to combine. Continue cooking on medium heat until fondue is at desired thickness and the crab meat is warmed, stirring often.
Place the bread in the preheated oven and bake until toasted, about 4-5 minutes.
Pour the crab fondue mixture into the fondue dish, and top with roma tomatoes and spinach chiffonade, then serve and enjoy.
Serves 6-8.
—executive chef Edwin Smith, Ritual House