Sea Urchin and Crab Fondue

Sea Urchin and Crab Fondue

Briny seafood pairs perfectly with a rich, buttery potato puree in this impressive dish from New York City’s Gramercy Tavern.


  • 4 (6-ounce) Yukon Gold potatoes
  • 3/4 teaspoon kosher salt plus more to taste
  • 3/4 cup heavy cream
  • 10 tablespoons cold unsalted butter, cubed
  • 1/4 teaspoon black pepper
  • 3/4 cup water
  • 1/2 cup plus 1 tablespoon unsalted butter, softened and cut into pieces, divided
  • 2 medium shallots, finely chopped (about 1/2 cup)
  • 1/4 cup dry white wine
  • 8 ounces fresh jumbo lump crabmeat, drained and picked over
  • 3 tablespoons finely chopped fresh chives, plus more for garnish
  • 2 teaspoons fresh lemon juice, plus more to taste
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/8 teaspoon black pepper
  • 12 sea urchin tongues (about 4 1/2 ounces)


  1. Place potatoes in a medium pot. Add water to cover by 1 inch; season generously with salt. Bring to a boil over medium-high; boil until tender, 25 to 30 minutes. Drain potatoes; let stand until cool enough to handle, about 10 minutes. Peel potatoes.
  2. Combine potatoes, cream, butter, salt, and pepper in a food processor. Process until smooth, about 1 minute. Transfer mixture to a medium saucepan. Cook over medium, whisking constantly, until potatoes are warmed through and have a thick, smooth consistency, about 3 minutes. Season with additional salt to taste. Remove from heat; cover and keep warm.
  3. Bring 3/4 cup water to a simmer over medium. Gradually whisk in 1/2 cup butter, 1 tablespoon at a time, until emulsified, about 2 minutes. Remove from heat; cover and keep warm.
  4. Melt remaining 1 tablespoon butter in a medium saucepan over medium-low. Add shallots, and cook, stirring occasionally, until soft and translucent, 2 to 3 minutes. Add wine; cook until reduced by half, about 1 minute. Whisk in reserved butter mixture. Add crabmeat, and cook, swirling pan and gently stirring continuously, until warmed through, about 2 minutes. Stir in chives, lemon juice, salt, and pepper. Season with additional lemon juice and salt to taste. Add sea urchin; cover and remove from heat. Let stand, undisturbed, until sea urchin is warmed through, 1 to 2 minutes.
  5. To assemble, divide potato puree evenly among 6 bowls. Spoon 1/3 cup sea urchin–crab mixture over potato puree in each bowl. Add additional lemon juice to taste. Garnish with chives, and serve.

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