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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...
Method
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.
For the crab dip topping
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.
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.
For the fried shallots
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. Separate the rings of the shallots and lightly toss them in corn starch. Shake off any excess corn starch.
Fry the shallots in batches until golden brown, about 2 to 3 minutes, stirring once each batch to prevent sticking.
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.)
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. Push the air from the center out to the edge with your fingers. Stretch the dough out to a 12-inch-round base, and then lay the stretched dough onto your lightly floured pizza peel or countertop.
Spread 60 grams of mozzarella evenly over the dough.
Spoon about 100 grams of the crab dip in between the mozzarella, then launch the pizza into your oven.
After 2 to 3 minutes, rotate the dough and cook for a further 30 seconds to 1 minute to ensure an even cook.
Remove from the oven. Slice, then sprinkle with a quarter of the chives and fried shallots.
Serve with a lemon wedge and Tabasco on the side, and enjoy.
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