Recipe: Swiss Crab Fondue

This is a slight variation on the Classic Swiss Fondue. The only change is no garlic is rubbed on the insides of the fondue pot… and instead of kirsch, you use dry sherry…

As with the Classic Swiss fondue… I would use the Rhine Riesling for the dry white wine.

The cheeses and the crab go together so well… this is a great supper … serve with a big salad and a glass of wine…. Just delicious!

Swiss Crab Fondue Recipe

All you need:

8 ounces Emmentaler cheese, shredded or finely diced
8 ounces Gruyere cheese, shredded or finely diced
2 tablespoons cornstarch
2 cups dry white wine
3 tablespoons sherry
1 ½ cups fresh crabmeat, shredded
Dash nutmeg
Salt, to taste
Pepper, to taste

All you need to do:

Combine both cheeses in a medium bowl and toss with the cornstarch.

Pour the wine in a small pot over low heat. Heat until wine begins to bubble.

Add the cheese by handfuls, stirring constantly until melted and sauce is smooth.

DO NOT LET MIXTURE BOIL.

Stir in the sherry and crabmeat.

Add salt and pepper to taste.

Pour the mixture into a fondue pot.

Sprinkle with nutmeg.