Name: Hot Crab Dip Pizza
Prep time: 1 h 15 min
Cook time: 2 min
Total time: 1 h 17 min
Yield: Makes 4 x 12” Pizzas
Ingredients: 180 grams (a generous ¾ cup) mayonnaise; 30 grams (¼ cup) celery stalks, finely chopped; 30 grams (¼ cup) sweet onion, finely chopped; 10 grams (3 tablespoons) parsley, finely chopped; 10 grams (3 tablespoons) chives, finely chopped; 15 grams (1 tablespoon) lemon juice, plus zest of 1 lemon; 5 grams (1 teaspoon) Tabasco; 3 grams (1 ¾ teaspoons) Cayenne pepper; 15 grams (2 ½ teaspoons) kosher salt; 3 grams (1 ¼ teaspoons) freshly ground black pepper; 300 grams (1 ¼ cups) lump crab meat; 6 shallots, sliced very thin; 80 grams (⅔ cup) corn starch; 250 grams (1 ¼ cups) vegetable oil (preferably grapeseed); 15 grams (2 ½ teaspoons) fine sea salt; 4 New York-style dough balls; 240 grams (2 ¼ cups) fresh mozzarella, sliced; 20 grams (6 tablespoons) chives, finely chopped; 1 lemon, quartered

Hot Crab Dip Pizza

While hot crab dip usually comes by the spoonful or in chip-dripping form, we love it as a pizza topping. Paired with slices of fresh mozzarella, it gets bubbly and delicious as the pizza cooks. We top it with fried shallots and chives post-bake and serve it with lemon wedges and Tabasco.

We took inspiration from the Chesapeake Bay (the Mid-Atlantic region of the United States where crab is put into just about everything) when making our hot crab dip — and it hews pretty close to tradition. We skipped the Old Bay Seasoning and the cream cheese, opting for a mayonnaise-based dip with onion, celery and herbs to better highlight the crab. With that in mind, choose high-quality lump crab meat and go gentle on the mixing. The harder you stir, the more you risk breaking apart all of those big, delicious pieces of crab.

We like to serve this pizza with lemon wedges and more Tabasco on the side for an acidic contrast to all the rich creaminess atop the pizza. Don’t choose just any hot sauce, though — the vinegar-based simplicity of Tabasco really is the name of the game here.

This recipe features Fried Shallots, which are part of our Garnish of the Month series. You can find Hot Crab Dip Pizza mentioned in This New Year's Eve, Forget the Knife and Fork.

Difficulty

Servings

Makes 4 x 12” Pizzas

Prep Time

Cook Time

By Ooni HQ

Note

If making the same day, allot an hour for the crab dip to chill in the fridge before using it to top any pizzas.

Method

1: This recipe suits a variety of pizza styles, but we think New York-style is a great fit.

Remember to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.

2: Place all ingredients except the crab in a mixing bowl and stir until fully incorporated.

Tip: Pick through the crab meat to ensure there aren't any leftover pieces of shell mixed in.

3: Once you’ve checked the crab meat, gently mix in with the rest of the ingredients and let it marinate in the refrigerator for at least 1 hour (maximum overnight).

Add more Tabasco as desired.

4: Heat the oil in a medium pan to about 190°C (375°F).

Using a mandoline, slice your shallots super thin — about the thickness of a coin.

Fry the shallots in batches until golden brown, about 2 to 3 minutes, stirring once each batch to prevent sticking.

5: Use a slotted spoon to retrieve the shallots and put them on a paper towel to dry.

Season them with salt while they’re still hot. (You can make the shallots in advance and keep leftovers stored in an airtight container for up to a week.)

6: Fire up your pizza oven, aiming for 370°C to 426°C (700°F to 800°F) on the stone baking board inside.

Use an infrared thermometer to quickly and accurately check the temperature of the middle of your stone.

Place a dough ball on your lightly floured work surface.

7: Spread 60 grams of mozzarella evenly over the dough.

8: Spoon about 100 grams of the crab dip in between the mozzarella, then launch the pizza into your oven.

9: After 2 to 3 minutes, rotate the dough and cook for a further 30 seconds to 1 minute to ensure an even cook.

10: Remove from the oven.

Slice, then sprinkle with a quarter of the chives and fried shallots.

11: Serve with a lemon wedge and Tabasco on the side, and enjoy.

Ooni HQ

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Equipment