Blue Cheese Fondue with Blackened Crab Recipe | Tasting Table
Prep Time:
30 minutes
Cook Time:
20 minutes
Servings:
8 to 10 servings
Ingredients
  • 1 tablespoon Spanish paprika
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ¼ teaspoon freshly ground black pepper
  • ½ tablespoon olive oil
  • 1 garlic clove, minced
  • 1 cup white wine
  • 1 cup chicken stock
  • 2 cups heavy cream
  • 1 pound Clemson blue cheese, crumbled
  • 1 tablespoon cornstarch
  • ½ cup water
  • Kosher salt, to taste
  • 2 tablespoons vegetable oil
  • 1 pound backfin crabmeat
  • 1 tablespoon Creole seasoning
  • Kosher salt, to taste
  • Thinly sliced scallions, for garnish
  • Potato chips, for serving
Directions
  1. Make the Creole seasoning: In a small bowl, stir together all of the seasoning ingredients. Store in an airtight container.
  2. Make the fondue: In a medium saucepan, heat the olive oil and garlic over medium-high heat until fragrant and softened, but not golden, 1 minute. Add the wine and stock, and bring to a simmer. Simmer until reduced by half, 5 to 6 minutes.
  3. Add the cream and return to a simmer. Cook until reduced by half again, 9 to 10 minutes. Add the blue cheese and, using an immersion blender, purée until smooth. In a small bowl, add the cornstarch and slowly whisk in the water until smooth.
  4. Return the fondue to a simmer and whisk in the cornstarch slurry. Cook until the fondue is thick enough to coat the back of a spoon, 1 to 2 minutes more. Season with salt and keep warm.
  5. Make the blackened crab: In a large skillet, heat the vegetable oil over high heat. In a medium bowl, toss the crab with the Creole seasoning and salt, then spread in an even later in the skillet. Cook until blackened on one side, 1 to 2 minutes, then flip or stir and cook until the other side is blackened, 1 to 2 minutes more.
  6. Transfer the fondue to a bowl and top with the blackened crab. Garnish with thinly sliced scallions, then serve with potato chips.