Food & Cooking Recipes Warm Crab Fondue 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: David E. Steele Delicate, sweet peekytoe crab is the star of this satisfying and flavorful dish from chef Bil Taibe of The Whelk. Ingredients 1 cup white verjus 1 cup white wine ½ 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 Warm Crab Fondue, for serving Wasabi tobiko, for serving (optional) Directions 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. Reduce heat to low and add crab and chives; season with salt and pepper. Cook until crab is heated through. 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. Divide grits evenly among small bowls. Top with crab mixture and shallots. Garnish with tobiko and serve. Rate it Print