Note: This recipe accommodates a 9” cast iron skillet
1 pound Dungeness lump crabmeat (be sure to pick through removing any pieces of shell)
1.5 pounds of Fontina cheese
1 ear of corn
3 large baby portabella mushrooms
1/4 of a red pepper
2 stalks of green onions
3 garlic cloves
1 large avocado
3 tablespoons of lime juice
3 tablespoons of butter
2 tablespoons of fresh thyme, plucked from stems
This recipe is all about enjoying the sweet and delectable flavor of fresh crab. I used Dungeness crab because that’s what is local to the Pacific Northwest. Choose a variety of crab you enjoy, making sure it’s on the top of the fresh list. Also, don’t use any salt in this recipe as the cheese compensates.
Preheat oven to 400 degrees F
Assemble all ingredients
Find the freshest crab you can get your hands on
Strip corn into a medium bowl and place into a dry skillet over a medium high flame and dry roast and until the corn is slightly charred.
Pour corn into a bowl and set aside. Turn off heat and add the butter and minced garlic.
Meanwhile, chop mushrooms into small dice and add to the skillet, adjusting heat to a medium low
While the mushrooms are cooking, cut your avocado into small dice and toss with lime juice in a bowl.
Chop the red pepper into a small dice and slice the green onions and set all aside.
When the mushrooms start to turn a golden brown color, add the thyme and gently combine. Turn off the heat.
Remove the mushrooms from the skillet and pour them into a bowl, setting aside and dice the cheese.
Begin layering the skillet with the following:
1/2 of the: cheese, mushrooms, crab, corn, green onions and red pepper.
Continue layering all ingredients, saving some cheese to layer over the top.
Bake for 20 minutes, or until the cheese has melted and is bubbling.
Serve with sliced rustic bread.