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Warm Crab Fondue

Delicate, sweet peekytoe crab is the star of this satisfying and flavorful dish from chef Bil Taibe of The Whelk.

Photography: David E. Steele




  • 1 cup white verjus
  • 1 cup white wine
  • 1/2 cup white-wine vinegar
  • 1 teaspoon black peppercorns
  • 2 sprigs fresh thyme
  • 1 fresh bay leaf
  • 4 shallots, thinly sliced
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 12 ounces peekytoe crab, picked through for shells
  • 1 tablespoon finely chopped fresh chives
  • Coarse salt and freshly ground black pepper
  • Canola oil, for frying
  • 3 tablespoons flour
  • Grits, for serving
  • Wasabi tobiko, for serving (optional)


  1. Step 1

    Place verjus, wine, vinegar, peppercorns, thyme, bay leaf, and 2 shallots in a medium saucepan over medium-high heat. Cook, stirring occasionally, until liquid is reduced and thickened, about 20 minutes. Strain into a medium saucepan; place over medium heat. Stir in butter until melted.

  2. Step 2

    Reduce heat to low and add crab and chives; season with salt and pepper. Cook until crab is heated through.

  3. Step 3

    Meanwhile, fill a high-sided skillet 2 inches high with oil; heat over medium-high heat until oil reaches 300 degrees on a deep-fry thermometer. Place flour in a small bowl; add remaining 2 shallots and toss to coat. Add shallots to hot oil and cook until lightly browned. Transfer to a paper towel-lined plate to drain; season with salt and pepper.

  4. Step 4

    Divide grits evenly among small bowls. Top with crab mixture and shallots. Garnish with tobiko and serve.

The Martha Stewart Show, March 2012



Reviews (1)

  • 15 Mar, 2012

    Sounds too yummy!