Crab And Brie Fondue

• 8 ounces fresh crabs or 8 ounces frozen crab, torn into shreds
• 1 lb brie cheese, rind removed and cut into small chunks
• 2 cups dry white wine
• 2 tablespoons shallots, minced
• 1 tablespoon dijon-style mustard
• 1 tablespoon cornstarch
• salt
• white pepper
• nutmeg, to taste
• sourdough bread, cut into chunks to dip

1. Mix the Brie and cornstarch together in a bowl. Bring the wine, mustard, and shallots to a boil in a sauce pan. Allow it to boil for about 5 minutes.
2. Reduce the heat to medium high and slowly stir in the cheese and crab. Stir for about 5 minutes, until the flavors develop and the alcohol cooks away.
3. Taste and adjust the seasonings.
4. OK to prepare up to 2 days in advance and refrigerate, or freeze for up to 3 months.
5. OK to use as a sauce over broccoli, asparagus, chicken breasts, or fish. Season with either 1/2 teaspoons dried crushed Tarragon or 2-4 minced green chilies. Serve with Chardonnay.

fresh crabs, brie cheese, white wine, shallots, mustard, cornstarch, salt, white pepper, nutmeg, bread

Taken from www.food.com/recipe/crab-and-brie-fondue-280323 (may not work)