- 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
- 1 Pound Backfin crabmeat
- 1 Tablespoon creole seasoning
- Vegetable oil
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.
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.