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Warm Crab Fondue

Warm Crab Fondue

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

The Martha Stewart Show, March 2012 http://www.marthastewart.com/897995/warm-crab-fondue
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  • Yield Serves 4

Ingredients

    • 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)

Directions

  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. Reduce heat to low and add crab and chives; season with salt and pepper. Cook until crab is heated through.
  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. Divide grits evenly among small bowls. Top with crab mixture and shallots. Garnish with tobiko and serve.

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