Step 1

Cook the garlic in a sauté pan with the olive oil until the garlic softens and lends its flavor to the oil, but do not brown the garlic.

Step 2

Add the wine and chicken stock and simmer until the liquid is reduced by half.

Step 3

Add the cream and simmer until the liquid is reduced by half again.

Step 4

Using an immersion blender, incorporate the blue cheese.

Step 5

Bring the liquid back to a simmer.

Step 6

Meanwhile, combine the water and cornstarch to make a slurry.

Step 7

When the fondue is simmering again, drizzle in the slurry and stir until the fondue is thick enough to coat the back of a spoon.

Step 8

Pick through the crabmeat and remove any bits of shell, taking care not to shred the crabmeat.

Step 9

Toss the crab with the spice mix.

Step 10

Heat a small amount of oil in a nonstick skillet to the smoking point and add the crabmeat.

Step 11

Allow the crab to sit for 1 minute and sear. Flip or stir the crabmeat and sear again.

Step 12

Finish the Dish:

Step 13

Pour the blackened crab on top of the hot blue cheese fondue.

Step 14

Serve with warm potato chips. Top with a sprinkling of creole seasoning if desired.