Whereas scorching crab dip normally comes by the spoonful or in chip-dripping type, we love it as a pizza topping. Paired with slices of recent mozzarella, it will get bubbly and scrumptious because the pizza cooks. We prime 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 area of the USA the place crab is put into nearly every thing) when making our scorching crab dip — and it hews fairly near custom. We skipped the Old Bay Seasoning and the cream cheese, choosing a mayonnaise-based dip with onion, celery and herbs to higher spotlight the crab. With that in thoughts, select high-quality lump crab meat and go light on the blending. The tougher you stir, the extra you threat breaking up all of these huge, scrumptious items of crab.
We wish to serve this pizza with lemon wedges and extra Tabasco on the facet for an acidic distinction to all of the wealthy creaminess atop the pizza. Don’t select simply any scorching sauce, although — the vinegar-based simplicity of Tabasco actually is the secret right here.
This recipe options Fried Shallots, that are a part of our Garnish of the Month series. Yow will discover Hot Crab Dip Pizza talked about in This New Year’s Eve, Forget the Knife and Fork.
Notes: If making the identical day, allot an hour for the crab dip to sit back within the fridge earlier than utilizing it to prime any pizzas.
Yield
Makes 4 x 12” Pizzas
Time
quarter-hour prep
1-hour passive time
Tools
medium pan
mandoline
slotted spoon
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Perforated Pizza Peel
Ooni Pizza Turning Peel
Ooni Pizza Cutter Wheel or Ooni Pizza Cutter Rocker Blade
Components
For the crab dip topping:
180 grams (a beneficiant ¾ cup) mayonnaise
30 grams (¼ cup) celery stalks, finely chopped
30 grams (¼ cup) candy 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 floor black pepper
300 grams (1 ¼ cups) lump crab meat
Fried shallots:
6 shallots, sliced very skinny
80 grams (⅔ cup) corn starch
250 grams (1 ¼ cups) vegetable oil (ideally grapeseed)
15 grams (2 ½ teaspoons) nice sea salt
For the pizzas:
4 New York-style dough balls
240 grams (2 ¼ cups) recent mozzarella, sliced
20 grams (6 tablespoons) chives, finely chopped
1 lemon, quarteredTechnique
This recipe fits a variety of pizza styles, however we predict New York-style is a superb match. Keep in mind to arrange your dough forward of time to make sure it rises at room temperature earlier than firing up your oven.
For the crab dip topping:
Place all elements besides the crab in a mixing bowl and stir till absolutely included.
Tip: Decide by way of the crab meat to make sure there are not any leftover items of shell blended in.
When you’ve checked the crab meat, gently combine in with the remainder of the elements and let it marinate within the fridge for at the very least 1 hour (most in a single day). Add extra Tabasco as desired.
For the fried shallots:
Warmth the oil in a medium pan to about 375°F (190°C).
Utilizing a mandoline, slice your shallots tremendous skinny — concerning the thickness of a coin. Separate the rings of the shallots and evenly toss them in corn starch. Shake off any extra corn starch.
Fry the shallots in batches till golden brown, about 2 to three minutes, stirring as soon as every batch to stop sticking.
Use a slotted spoon to retrieve the shallots and put them on a paper towel to dry. Season them with salt whereas they’re nonetheless scorching. (You may make the shallots prematurely and preserve leftovers saved in an hermetic container for as much as per week.)
Fireplace up your pizza oven, aiming for 700°F to 800°F (370°C to 426°C) on the stone baking board inside. Use an infrared thermometer to shortly and precisely verify the temperature of the center of your stone.
Place a dough ball in your evenly floured work floor. Push the air from the middle out to the sting along with your fingers. Stretch the dough out to a 12-inch-round base, after which lay the stretched dough onto your evenly floured pizza peel or countertop.
Unfold 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 three minutes, rotate the dough and cook dinner for an additional 30 seconds to 1 minute to make sure a good cook dinner. Take away from the oven. Slice, then sprinkle with 1 / 4 of the chives and fried shallots. 
Serve with a lemon wedge and Tabasco on the facet, and luxuriate in.
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