You are here: Home » Recipes » Brie Fondue with Crab And Champagne Brie Fondue with Crab And Champagne Recipe by Our Cookbook CollectionKitchen Tested Yield 3 1/2 cups Prep 0 mins Cook 15 mins How can you possibly go wrong with brie, crab, and champagne? PrintEmail A Valentine's Day dinner would be the perfect time to present this easy and elegant fondue. The most time consuming part is trimming the rind from the cheese. (Although edible, the rind will not melt completely, and it lends an unpleasant flavor to fondue.) If you have any flat, leftover champagne, use it here. Look for a young, fresh Brie with few striations in the rind and no smell of ammonia. Serve with bread cubes or sticks, tiny roasted artichoke hearts, Belgian endive leaves, steamed fingerling potatoes, or asparagus spears. Ingredients 1 1/2 tablespoons unsalted butter2 tablespoons finely chopped shallots1 tablespoon all-purpose flour1 1/4 cups brut champagne or sparkling wine1 tablespoon fresh lemon juice1 pound Brie cheese, well chilled, rind removed, cheese cut into small cubes8 ounces crabmeat, drained well and picked over to remove any shell or bits of cartilage1 dash cayenne pepper1 dash Salt1 tablespoon minced fresh chives Instructions In a medium saucepan, melt butter over medium heat. Add shallots and cook, stirring occasionally, until softened but not browned, 1 to 2 minutes. Stir in flour and cook, stirring frequently, 1 to 2 minutes, without allowing it to color. Whisk in champagne and lemon juice. Bring to a boil, whisking until thickened and smooth. Reduce heat to low and simmer 2 to 3 minutes. Gradually stir in Brie, letting each addition melt before adding more. Stir in crab and cayenne. Season with a dash of salt if needed. Transfer to a fondue pot, preferably ceramic or enameled cast iron, and sprinkle chives over the top. Regulate heat under the pot, if possible, so that fondue remains warm, not hot. Recipe reprinted with permission from Peggy Fallon’s Great Party Fondues (Wiley, 2008).