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Crabmeat and Brie Fondue Recipe

Crabmeat and Brie Fondue

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Average Rating:

Total Reviews: 12

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  • on September 08, 2011

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    I made this last year for a Wine and Cheese Party our friends host annually. It is that time of the year again and I got a request to make it again. It was easy to make and was obviously a hit. I didn't go cheap on any of the ingredients, including the crab. I did the best I could to find "fresh" crab in the land-locked state of Colorado. Update 9/2011- This has once again been requested for the Wine and Cheese party this year by all of the guests.

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  • on November 07, 2009

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    I made this today for a baby shower and it was a huge hit...
    The fondue was creamy and rich, I had some wonderful sweet lump crab meat. I didn't have time to make the tomato confit but it still tasted fabulous!
    I will try the tomato next time...
    I wonder if this would taste good with smoked salmon instead of the crab??

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  • on June 30, 2009

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    good flavor, a little thin. i had to cook it longer to reduce it, and it still didn't reduce very much.

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  • on February 15, 2009

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    My husband decided for valentine's day we should try some fondue. i always go to foodnetwork for new recipes...and of course, when i saw this one from Emeril --- i had to try it. i LOVED this receipe...we used toasted french bread that was drizzled w/ olive oil & italian seasoning. i omitted the tomatoe part and just added diced tomatoes at the end. what a treat!!!!! it was so delicious. As always, WAY TO GO EMERIL!!!!!!!!!!!!!! Another hit!

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  • on June 19, 2007

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    this was a crowd favorite

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  • on March 05, 2007

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    Yeah, it was rich but, what do you expect with brie and crab. Served it right out of the fondue pot so you can keep the temperature how you want it. It was good. Had leftovers the next day. Wonderful.

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  • on March 05, 2007

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    This was a hit with everyone. I grilled up the crabmeat with a little grill seasoning and reused the oil from the tomato confit to grill up some tofu. As soon as I put the confit in the skillet,aroma filled the room and made everyone say "That smells great!"

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  • on February 26, 2007

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    This fondu was a hit! I used fresh Alaskan King crab and served it with french bread, foccacia, and apples. Fabulous!

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  • on February 24, 2007

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    A bit heavy, but what a hit. Next time, I would add garlic to the bechemel sauce and maybe spice up the crab mixture.

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  • on January 26, 2006

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    it was very very good. it was for the steeler-denver game. bill elizabeth,pa

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