Recipes

Appetizers

Carrot Ginger Broth >>
Grilled Oysters and Red Oyster Sauce >>
Crab Fondue >>

Entrees

Pan Roasted Skate Wing >>
Lobster and Crab Giancarlo >>
Broccoli Rabe with Fennel Sausage >>
Grilled or Sautéed Soft Shelled Crab BLT on Peppered Brioche >>
Veal Federici >>
Saurbraten >>
Pistachio Encrusted Halibut >>
Crab Cake with Sweet Corn Puree >>
Caramelized Jumbo Sea Scallops >>
Asian Flank Steak >>

Crab Fondue

Roselli's, Long Branch
(732) 923-9393

2 tbsp. butter
1 scallion
2 oz. cooked pancetta or bacon
8 oz. lump crab meat, kept whole
8 oz. shredded Gruyere cheese
1 tbsp. Dijon mustard
1 cup heavy cream
Salt and pepper to taste
Assorted flat breads

Melt butter in a sauté pan, add pancetta and scallions until scallions wilt. Add crab meat and dijon mustard, sauté for one minute. Combine Gruyere cheese and heavy cream, simmer until cheese melts making sure to keep stirring to avoid sticking. Season with salt and pepper. Transfer to fondue pot or serving bowl and serve with crackers, toast points or any other bread.