Chef Isaac Toups Cajun Queso Recipe – Toups Meatery | New Orleans, LA

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

4 tablespoons (½ stick) unsalted butter

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.” 

 

Zulma Torres

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