SAN FRANCISCO (KRON) — At Epic Steak, chef Colton Hays is cooking up a feast for Super Bowl Sunday. From hot wings to artichoke-crab dip, he’s got it all.
Here is the recipe for that dip:
The Dip:
- 2ea Whole Dungeness Crabs
- 1- Jar (14oz) Marinated Artichokes
- 1-8oz Cream Cheese
- 1-Cup Mayonnaise
- 1T- Dijon Mustard
- 1T- Tobasco Sauce
- 2- Lemons, zest and juice
- 1t-Salt
- 1t- Pepper
The Topping:
- ½C- Bread Crumbs
- ¼C Gruyere Cheese
- ¼C- Fontina Cheese
- 3T- Chopped Parsley
- 1 Stick Butter
- 2T- Garlic, Minced
Cook Whole Crabs for 10-12 minutes in salted boiling water. Let cool and pick the meat. *Pro tip, Buy already picked Dungeness crab from your seafood guy, more expensive, but will save you at least an hour, and crab all over your house. Chop artichokes into desired size, a little chunky is a nice texture.
Combine all the “dip” ingredients and be careful not to overmix to keep some whole chunks of crab and artichoke
Place mixture back into crab body, or into you favorite Super Bowl Serving dish. Combine bread crumbs, garlic, cheese, chopped parsley, and melted butter. Cover crab mixture with bread crumb mixture and bake for 12- 15 Minutes at 350F until hot and bubbly. Serve with toasted sour dough crostini, or your favorite chips or crackers.
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