Recipe: Crabmeat Fondue with Lobster Base and Herb Croutons

This isn't the exact recipe you asked for, but if you can't
find the recipe maybe this one can be adapted for a good
version of it. I found it with a search for fondue in
Copycat Recipe Central and the recipe is from the Raleigh
News and Observer column - Specialty of the House.

Betsy

Sandra Burnett, owner of Sisters' Catering and Oscar's Supper Club, was happy to share this scaled-down version of one of their classic recipes.

The fondue was created by Chef Chip Miller, who was extremely helpful during my home testing of the recipe. Sisters' uses Wakefield Crabmeat Stuffing which, to the best of my knowledge, is only available commercially. I used one of several brands that are available in the frozen seafood section of your grocery store or at your local seafood market. Be sure it contains real crabmeat. Sisters' also uses (Old Mansion brand) Chef Andre's Cajun Spice for its mild flavor.

SISTERS' CRABMEAT FONDUE

1 tablespoon butter
1 tablespoon shallots or small yellow onions, minced
1 tablespoon garlic, minced
1/3 cup dry sherry
2 teaspoons Tabasco sauce
1 tablespoon lobster base (recipe follows)
3/4 teaspoon blackened Cajun spice
1 teaspoon paprika
1/2 pound frozen crabmeat stuffing, thawed
1 pound cream cheese
3 to 4 cups heavy cream, separated
1 pound fresh lump crabmeat (no shells)

Saute shallots and garlic in butter over medium heat until translucent. Deglaze with sherry. Remove from heat.
Mix Tabasco, lobster base, Cajun spice, and paprika together. Add to saute mixture. Stir in crabmeat stuffing. Whisk until smooth. Set aside.

In a large double boiler, mix cream cheese and 2 cups heavy cream. Whisk until smooth and thoroughly heated. Add saute mixture and crabmeat. Mix thoroughly and cook over medium heat for 30 minutes. Adjust thickness with remaining heavy cream.

Serve in a fondue pot or chafing dish with Herb Croutons (recipe follows). Serves 12 generously.

LOBSTER BASE

4 quarts water
1 lobster carcass (or shrimp shells or crab shells)
2 large onions
4 to 6 celery tops
2 to 4 fresh sprigs of parsley or thyme
1/2 cup white wine
1/2 teaspoon Old Bay Seasoning

Combine all ingredients in a large sauce pan. Bring to a boil. Reduce liquid to about one cup. Separate solids from liquid. Base can be frozen for up to 6 months.

HERB CROUTONS

2 loaves french bread, 2 inches in diameter
1 cup butter
Garlic, oregano, thyme, basil and paprika to taste

Slice bread on the bias 1/4 inch thick. Clarify butter. Mix herbs with butter as desired. Place bread on baking sheet and brush top side with butter mixture. Bake in 350 degree oven for 15 minutes or until golden. Turn bread over and brush with remaining butter mixture. Serve hot.