3 tablespoons unsalted butter
1 large yellow onion, diced small
1 garlic clove, minced
3 tablespoons all-purpose flour
1 3/4 cups whole milk
1 cup Gruyère, grated
1 (14 oz) can artichoke bottoms, chopped
8 oz jumbo lump crab, picked over for shells
1 1/2 tablespoons lemon juice
kosher salt and fresh ground pepper, to taste
1 loaf sourdough bread, cut into 1-inch cubes
1 cup pickled carrots, cut into 1/2-inch slices
(Served with Sourdough Bread and Pickled Carrots)
There’s nothing like a vacation in the Alps to make everyday life a bit more civil. We’ve applied that thinking to the somewhat modest crab dip and, voilà, transformed it into a grown-up dish.
Yield: 6 servings
Add butter to a large nonstick pot on medium heat. Add onion, and season with salt and pepper. Cook until translucent, about 8–10 minutes. Add garlic, and cook another 30 seconds. Add flour, and stir mixture with a wooden spoon constantly for 2 minutes. Add milk, stirring constantly, until mixture has thickened, about 7–8 minutes. Add Gruyère, and stir until cheese has melted. Add artichoke, crab, and lemon juice. Stir until entire mixture is warmed through, about 4–5 minutes. Taste, and adjust seasoning, if necessary.
To serve, transfer mixture to fondue pot, keep on low flame, and keep bread and carrots on separate platter for dipping.