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Appetizer






Dungeness crab pretzels

Executive Chef Jon T. Severson
Levi's Stadium, Santa Clara


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Ingredients

Confit garlic aïoli
4 to 6 garlic cloves
4 tbsp. extra virgin olive oil
1 cup mayonnaise
2 tsp. lemon juice
1 tsp. Old Bay Seasoning
1/2 tsp. salt

Dungeness crab pretzels
2 cups Dungeness crabmeat (knuckle and claw meat)
2 tbsp. minced chives
Sea salt, to taste
4 bakery-fresh pretzel baguettes
1/4 cup clarified butter
1/4 cup Dijon mustard

Instructions

For aïoli: In a 350-degree oven, roast garlic cloves, uncovered, in olive oil until cloves are soft and golden brown, about 30 minutes. Drain garlic, reserving oil. Puree garlic after it has cooled. In a small bowl, whisk together reserved oil, mayonnaise, lemon juice and Old Bay Seasoning. Add garlic and adjust salt to taste. Mixture should be smooth and full of flavor.

For pretzels: In a small bowl, combine crabmeat with 1/2 cup aïoli, chives and salt. Split baguettes and preheat a cast iron skillet on medium heat. When skillet is hot, brush baguettes with clarified butter and toast until golden brown. Remove from heat and let cool a few minutes. Evenly spread Dijon mustard on cut sides. Spread 4 ounces of crab mixture on the bottom halves of each baguette. Close sandwiches to serve.

Serves 4

Photo courtesy of San Francisco 49ers



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