Dungeness Crab Fondue Recipe

Prepare artichokes: if fresh, trim and remove choke, halve or quarter depending on size; if using frozen, thaw and pat dry.

Heat a 10" skillet over medium heat and add 2 tbs olive oil. When shimmering, add sliced leeks and minced garlic; cook, stirring occasionally, until leeks are soft and translucent, about 5 minutes.

Add the artichokes to the skillet, season with 1/2 tsp salt, 1/4 tsp black pepper and the thyme leaves. Increase heat to medium-high and sear for 2 minutes to get a little color.

Deglaze with 60 ml white wine, scraping up browned bits, then add 60 ml stock. Reduce heat to low, cover, and braise gently until artichokes are tender, about 8–10 minutes. Remove lid and simmer 1–2 minutes to tighten the braising liquid. Keep warm.

Preheat oven to 450°F (230°C). If you have a pizza stone, place it in the oven to preheat as well.

Mix 3 tbs olive oil with 3 cloves minced garlic and 1/2 tsp sea salt in a small bowl.

Stretch or roll each dough piece into a thin oval (about 8" x 6"). Brush both sides lightly with the garlic oil mixture.

Place flatbreads on a hot baking surface or sheet and bake until crisp and golden at the edges, 8–12 minutes (watch closely). Remove, sprinkle with chopped parsley, and set aside to cool slightly; these will be served alongside the fondue for dipping and scooping.

Shred or grate the Gruyère so it melts evenly. Cut brie into small pieces and remove large pieces of rind if desired (thin rind is fine).

In a medium saucepan over medium heat, melt 3 tbs butter until foaming. Sprinkle in 2 tbs flour and whisk continuously to make a blond roux, cooking 1–2 minutes without browning.

Slowly whisk in 120 ml white wine, then 120 ml whole milk, smoothing lumps, then add 60 ml heavy cream. Bring the mixture to a gentle simmer, whisking, until it thickens slightly, about 3–4 minutes.

Reduce heat to low. Whisk in the grated Gruyère a handful at a time, allowing each addition to melt and form a smooth cheese sauce before adding more. Once mostly combined, fold in the brie pieces and continue stirring until completely melted and silky.

Stir in 1 tsp Dijon mustard, 1 tsp lemon juice, 1/2 tsp Worcestershire sauce, 1/2 tsp salt and 1/2 tsp freshly ground pepper. Taste and adjust seasoning.

Gently fold the 1 cup Dungeness crab meat into the cheese sauce, heating through on the lowest flame for 1–2 minutes. Avoid vigorous stirring to keep lumps of crab intact. If the fondue seems too thick, loosen with up to 2–3 tbs warm milk or cream.

Transfer the fondue to a warmed shallow serving dish or fondue pot and keep over very low heat or a small flame so it remains melty while serving.

Spoon the braised artichokes and leeks into and around the fondue so they sit partially in the cheese mixture (reserve a few pieces to garnish).

Arrange the crispy garlic flatbreads on a board next to the fondue. Garnish the fondue with snipped chives, a sprinkle of cracked black pepper and a few lemon wedges on the side.

To serve: guests scoop or dip flatbread into the warm crab fondue, using artichokes and leeks as additional dipping components. Refresh heat under fondue as needed.