Fondue & Raclette by Louise Pickford, published by Ryland Peters & Small (£20) Photography by Ian Wallace © Ryland Peters & Small
Hot Ginger & Crab Fondue
This is such a simple yet delicious appetiser. If you can't find green ginger wine, use sherry instead and increase the quantity of fresh ginger to one tablespoon
You could also serve this as a dip at parties - just make sure the burner and pot are safely fixed on the serving platter.
8 as an appetiser
- 25g toasted flaked almonds or 50g Brazil nuts
- 250g cream cheese
- 4 tbsp green ginger wine
- 4 spring onions, finely sliced
- 2 teaspoons grated fresh ginger
- 175g cooked crab meat crackers, Walnut Grissini or toast, cut into strips or triangles, to serve
If using Brazil nuts, using a mandolin or vegetable peeler finely slice them into shavings. Set aside.
Put the cream cheese and green ginger wine into a small fondue pot and stir until smooth. Add the spring onions and grated ginger, and heat gently on the stovetop until bubbling. Stir in the crab meat, then sprinkle with the toasted almonds or Brazil nut shavings.
Transfer the pot to its tabletop burner to keep warm and serve with crackers, walnut grissini or toast for dipping.