Crab and Brie Fondue

Ingredients

• 8 ounces crab, fresh or frozen torn into shreds
• 1 lb brie cheese, rind removed and cut into small chunks
• 2 cups dry white wine
• 2 tablespoons shallots, minced
• 1 tablespoon dijon-style mustard
• 1 tablespoon cornstarch
• salt
• white pepper
• nutmeg, to taste
• sourdough bread, cut into chunks to dip

Directions

1. 1

   Mix the Brie and cornstarch together in a bowl. Bring the wine, mustard, and shallots to a boil in a sauce pan. Allow it to boil for abour 5 minute.

2. 2

   Reduce the heat to medium high and slowly stir in the cheese and crab. Stir for about 5 minutes, until the flavors develop and the alcohol cooks away.

3. 3

   Taste and adjust the seasonings.

4. 4

   OK to prepare up to 2 days in advance and refrigerate, or freeze for up to 3 months.

5. 5

   OK to use as a sauce over broccoli, asparagus, chicken breasts, or fish. Season with either 1/2 teaspoons dried crushed Tarragon or 2-4 minced green chiles. Serve with Chardonnay.