Recipe: Crab Fondue From City Works Restaurant
The old Block E in downtown Minneapolis is now Mayo Clinic Square, and on the corner of Hennepin and 7th street you'll find the new City Works Restaurant and Pour House.
Executive Chef Paul Katz showed us their crab fondue:
Ingredients (Quantity & Measure)
Butter, unsalted - 1/2 oz
Shallot, minced - 2 oz
Wine, white dry - 4 oz
Lemon Juice, meyers - 1/2 oz
Heavy cream - 8 oz
Goat cheese, humboldt fog - 4 oz
Cream cheese - 6 oz
Crab, canned lump meat - 1/2 lb
Chives, minced - 2 Tbsp.
