Sherry Crabmeat Fondue
Indulge in the luxurious flavors of Sherry Crabmeat Fondue, a decadent and crowd-pleasing appetizer that's perfect for special occasions or intimate gatherings. This creamy fondue combines rich cheddar and parmesan cheeses with tender lump crabmeat, accented by the subtle warmth of dry sherry and a hint of cayenne for depth. Smooth and velvety, it’s prepared with a simple roux base and comes together in just 25 minutes, making it as easy as it is impressive. Serve this elegant dip with crusty bread, steamed vegetables, or crisp crackers for a gourmet experience that will elevate any party. Perfect for seafood lovers, this sherry-spiked crab fondue is a showstopper that’s sure to leave a lasting impression.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium shallot, finely minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 3 tablespoons dry sherry
- 1.5 cups cheddar cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 cup cooked lump crabmeat, picked over for shells
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon paprika
- 0.25 teaspoon salt
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
In a medium saucepan, melt the butter over medium heat.
Add the minced shallot and sauté until soft and translucent, about 2 minutes.
Sprinkle in the flour and whisk continuously for 1-2 minutes to cook out the raw taste of the flour.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook until the mixture thickens slightly, about 3-4 minutes.
Stir in the dry sherry and reduce the heat to low.
Add the shredded cheddar cheese and grated parmesan cheese a handful at a time, stirring until fully melted and smooth.
Gently fold in the cooked crabmeat, cayenne pepper, paprika, and salt. Stir until heated through.
Transfer the fondue to a warmed fondue pot or heatproof serving dish and garnish with fresh parsley, if using.
Serve immediately with accompaniments such as crusty bread, steamed vegetables, or crackers for dipping.
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.0 g | 232% | |
| Saturated Fat | 111.2 g | 556% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 3424 mg | 149% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 12.9 g | ||
| Protein | 110.3 g | 221% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2140 mg | 165% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1387 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
