In the Kitchen: Crab & Gruyere Fondue

In today’s kitchen, we learned how to make Crab & Gruyere Fondue with Chef and Owner of Avenue N, Nick Rabar.


1 pound crab meat, jumbo lump
1/2 shallot, chopped
2 cloves of garlic, chopped
1/4 cup sherry wine
2 cups of cream
1.5 cups Gruyere, crushed
1 tablespoon crab base (lobster if you can’t find any crab)
1 teaspoon tomato paste
1 tablespoon of chives, chopped
1 tablespoon of parmesan, grated
1 baguette, sliced
1 teaspoon of olive oil
1 teaspoon butter, unsalted
1 pinch of kosher salt

  1. In a saucepan over medium heat add oil and sauté shallots and garlic until translucent.
  2. Add sherry wine and cut in half.
  3. Add the cream and cut in half.
  4. Add tomato paste, crab base, and butter.
  5. Whisk cheese, stirring constantly, and fold in.
  6. Carefully fold in the shrimp and chives, serve with baguette, vegetables or crackers.

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