Black and Blue Cheese Fondue

A classic southern snack to make for the Final Four games this weekend
fondue

Courtesy of Table 301 Restaurant Group

With the Gamecocks on their way to the final four, a blue cheese fondue with blackened crab is an ideal southern snack to have while watching the games.

Photo and recipe courtesy of Table 301 Restaurant Group

6
Servings
388
Calories Per Serving
Deliver Ingredients

Ingredients

Fondue:

  • 1/4 Teaspoon olive oil
  • 1/2 Teaspoon fresh garlic, minced
  • 1 Cup white wine
  • 1 Cup chicken stock
  • 2 Cups heavy cream
  • 1 Pound blue cheese, crumbled
  • 1 Tablespoon cornstarch
  • 1/2 Cup water

Crab:

  • 1 Pound Backfin crabmeat
  • 1 Tablespoon creole seasoning
  • Vegetable oil

Directions

Fondue:

Cook the garlic in a sauté pan with the olive oil until the garlic softens and lends its flavor to the oil, but do not brown the garlic.

Add the wine and chicken stock and simmer until the liquid is reduced by half.

Add the cream and simmer until the liquid is reduced by half again.

Using an immersion blender, incorporate the blue cheese.

Bring the liquid back to a simmer.

Meanwhile, combine the water and cornstarch to make a slurry.

When the fondue is simmering again, drizzle in the slurry and stir until the fondue is thick enough to coat the back of a spoon.

Crab:

Pick through the crabmeat and remove any bits of shell, taking care not to shred the crabmeat.

Toss the crab with the spice mix.

Heat a small amount of oil in a nonstick skillet to the smoking point and add the crabmeat.

Allow the crab to sit for 1 minute and sear. Flip or stir the crabmeat and sear again.

Finish the Dish:

Pour the blackened crab on top of the hot blue cheese fondue.

Serve with warm potato chips. Top with a sprinkling of creole seasoning if desired.

Nutritional Facts

Total Fat
19g
27%
Sugar
7g
8%
Saturated Fat
9g
38%
Cholesterol
63mg
21%
Carbohydrate, by difference
34g
26%
Protein
15g
33%
Vitamin A, RAE
153µg
22%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
217mg
22%
Choline, total
15mg
4%
Fiber, total dietary
2g
8%
Fluoride, F
69µg
2%
Folate, total
57µg
14%
Iron, Fe
3mg
17%
Magnesium, Mg
31mg
10%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
187mg
27%
Selenium, Se
18µg
33%
Sodium, Na
737mg
49%
Vitamin D (D2 + D3)
1µg
7%
Water
156g
6%
Zinc, Zn
2mg
25%