Skip menu to read main page content
Ingredients

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

More Recipes

No Gluten? No Problem!

With the right ingredients, you can satisfy your gluten-free crab cake cravings at home in under 30 minutes.

View the recipe
Do You Pick Like a Pro?

Learn how our professional crab pickers on Hoopers Island do it - perfect practice for your next visit to our Baltimore Crab Deck!

Learn to pick like a pro