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This dish is delicious accompanied by jasmine rice and lightly pickled vegetables. Garnish with lime wedges and herb sprigs.\n

Lettuce with Hot Curried Crab Fondue

  • Serving Size: Serves 4
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Intermediate
  • Course: Appetizer
Ingredient Description:
1 lb. cooked lobster meat
2 tsp.s light sesame oil
4 shallots, minced
2 tsp.s ginger, minced
4 cloves garlic, minced
1 medium carrot, finely diced
1 sweet pepper, finely diced
2 tsp.s green curry paste
1/2 tsp. turmeric powder
1 qt. whole milk yogurt
1 lb. fresh cooked crabmeat
1 bunch cilantro leaves

  1. To prepare the curried crabmeat, heat a 2-1/2 qt. Calphalon saucepan over medium-high heat. When the rim of the pan is hot-to-the-touch, add the sesame oil, shallots, ginger, and garlic. Cook for 2 to 3 minutes, until lightly caramelized (golden brown and aromatic).
  2. Add carrot and peppers and continue cooking for 1 to 2 minutes.
  3. Add curry paste and turmeric. Cook and stir an additional minute, until well blended and fragrant.
  4. Lower heat and stir in the yogurt. Bring this mixture barely to a boil and add the crabmeat. Stir in cilantro. Season with salt and pepper and transfer to a Calphalon fondue pot.
  5. To serve, skewer a chunk of lobster on a fondue fork and dunk it into the curried crab sauce.

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