Cajun Queso (Crab Fondue)
I know people who say you shouldn’t mix cheese and seafood. I say, screw those rules. I refuse to live in a fascist culinary world. Those people have clearly never had Parmesan atop broiled oysters. They’ve also clearly never had my fondue. This is not a fondue in the traditional sense, he says. Normally you’d warm up your cheese and wine and whiskey and dust in a little flour. Instead, this is a béchamel sauce with all the components of fondue, just combined in a different order. I use my Pepper Paste of Pain instead of traditional kirschwasser because I like a little more acid and some heat.
– Chef Isaac Toups, Chasing the Gator: Isaac Toups And The New Cajun Cooking
Serves 6 to 8
3 tablespoons all-purpose flour
¼ cup dry white wine
2 cups whole milk
1 teaspoon hot sauce
1 teaspoon kosher salt
¼ teaspoon white pepper
¼ teaspoon saffron
1 cup grated Gruyère
1 pound lump crabmeat (or crawfish tails or chopped poached shrimp)
Baguette, crudités, or tortilla chips, for serving
Note: “I use Gruyère for the cheese here, but even mozzarella would work, or cheddar,” says Toups. “A cup of Velveeta would be fine. Or a packet of pre-shredded Colby. That’s what we might have at fish camp. If you want to go high-end, use a super-funky Époisses, and serve alongside some beef skewers.”
