Ingredients
1 cup white verjus
1 cup white wine
1/2 cup white-wine vinegar
1 teaspoon black peppercorns
2 sprigs fresh thyme
1 fresh bay leaf
4 shallots, thinly sliced
1 cup (2 sticks) unsalted butter, cut into pieces
12 ounces peekytoe crab, picked through for shells
1 tablespoon finely chopped fresh chives
Coarse salt and freshly ground black pepper
Canola oil, for frying
3 tablespoons flour
Grits for Warm Crab Fondue, for serving
Wasabi tobiko, for serving (optional)
Preparation
Place verjus, wine, vinegar, peppercorns, thyme, bay leaf, and 2 shallots in a medium saucepan over medium-high heat. Cook, stirring occasionally, until liquid is reduced and thickened, about 20 minutes. Strain into a medium saucepan; place over medium heat. Stir in butter until melted.
Reduce heat to low and add crab and chives; season with salt and pepper. Cook until crab is heated through.
Meanwhile, fill a high-sided skillet 2 inches high with oil; heat over medium-high heat until oil reaches 300 degrees on a deep-fry thermometer. Place flour in a small bowl; add remaining 2 shallots and toss to coat. Add shallots to hot oil and cook until lightly browned. Transfer to a paper towel-lined plate to drain; season with salt and pepper.
Divide grits evenly among small bowls. Top with crab mixture and shallots. Garnish with tobiko and serve.
