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1 lb. Phillips lump crab meat (reserve 1/4 for topping)
2 Tbsp. butter
3/4 c. heavy cream
1/2 c. fontina cheese
1/2 c. provolone cheese
2 egg yolks
1/2 c. Parmesan cheese
1/2 tsp. black pepper, cracked
1 c. smoked mozzarella, shredded
1 1/2 c. petite diced tomatoes (canned with oregano and garlic)
1 Tbsp. fresh thyme
1 garlic bulb, pre-roasted
1 loaf baguette or Italian bread, sliced
2 Tbsp. olive oil

Cooking Instructions
  • Using a double boiler, melt butter in a bowl. Add heavy cream, fontina cheese and provolone cheeses. Whisk until cheese is melted, about 5 minutes.
  • Whisk in egg yolks. Add parmesan cheese and continue to whisk until thickened, about 10 minutes.
  • Remove from heat and fold in 3/4 of the crab. Pour into serving dishes and top with cracked pepper, then cover with smoked mozzarella cheese.
  • Broil in oven or use brulee torch to melt mozzarella.
  • Let sit for a few minutes; in the meantime, put together the tomato topping: Drain tomatoes and add fresh thyme. Stir to incorporate. Set aside.
  • Slice bread and drizzle with olive oil, then toast in the oven or use a brulee torch. Spread each bread round with a bit of roasted garlic.
  • Top crab fonduta with reserved crab and tomato mixture. Use toasted bread to scoop fonduta.
Featured Product
Lump Crab Meat

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