Blue Crab
& Gouda
Fondue
Serves 2-4
1 tbsp butter
1 tbsp flour
1 c whole milk
¼ c crab stock
½ c shredded gouda
2 tbsp jumbo lump crab
Warm bread or carrots,
cauliflower and
broccoli for serving
In a saucepan, combine the butter,
flour, whole milk and crab stock,
and bring to a gentle boil. Add
the shredded gouda and jumbo
lump crab. Stir until the cheese is
melted and the crab is warmed.
Serve with warm sliced bread or
vegetables for dipping.
Beer Pairing
Carol’s Royal Stout, ABV 5.4%, is a beer celebrating
the Queen of the Bavarian Inn, Carol Asam. A native
of Sheffield, England, Carol’s proud British accent
has filled the halls of the inn for the past 40 years.
Just like her majesty, this beer is expressive and no
nonsense yet incredibly graceful on the palate.
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SUMMER 2019
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