Our Famous Seafood Fondue Recipe
shrimp, crawfish and a sherried mushroom Mornay sauce, served with garlic crostini
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Mornay Sauce
Garlic Crostini
Method
Prepare Seafood
- 1
Cook the Seafood
In a large pan over medium heat, add the shrimp and crawfish. Cook for about 3-5 minutes or until the shrimp are opaque and cooked through. Remove from heat and set aside.
Prepare Mornay Sauce
- 2
- 3
Add Milk and Cream
Slowly whisk in the milk and heavy cream. Continue to whisk until the mixture thickens and is smooth, about 5 minutes.
- 4
- 5
Incorporate Cheeses
Remove the saucepan from heat and stir in the gruyère and Parmesan cheeses. Mix until melted and smooth. Season with salt and black pepper to taste.
- 6
Combine Seafood and Sauce
Gently fold the cooked shrimp and crawfish into the Mornay sauce until well combined.
Prepare Garlic Crostini
- 7
Prepare the Baguette
Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet.
- 8
Make Garlic Oil
In a small bowl, mix the olive oil, minced garlic, and chopped parsley.
- 9
- 10
Toast the Crostini
Bake in the preheated oven for about 8-10 minutes, or until the crostini are golden and crispy.
Serve
- 11
Combine and Serve
Transfer the seafood fondue mixture to a fondue pot or serving dish. Serve hot with the garlic crostini for dipping.