Our summer is starting to come to a close. We’ve been making sure to get plenty of beach and boating time before it does, but…it’s coming, whether we like it or not.
That’s not to say that I don’t adore fall…really, it’s my favorite season! Chilly mornings with hot coffee, the leaves turning, and most importantly – cheap, fat crabs. They’re down to $50 a bushel here on the Eastern Shore, which makes a spontaneous crab feast on a Saturday afternoon totally doable. Which is precisely what we did last weekend…
We ate our fill, then had plenty leftover to pick the next day. Ended up with close to 3 lbs! Of course I had to make a batch of my creamy crab dip, and I’ll be making some crab cakes to freeze. But, I wanted to do something a little different this time around.
Last month we took a cruise up to Seacrets in Ocean City in our friend’s pontoon boat (thanks, Captain Luke!). A few cocktails were consumed, as well as this delicious pizza. They actually call it “crab toast”… to which, I call bullshit. It’s a crab pizza, and it’s absolutely delicious.
I kept it simple, the crab is the star ingredient here, and it should shine. A light covering of a simple garlicky white sauce, topped with cheddar and mozzarella cheeses, and the crown…jumbo lump crab. Now, let me just go ahead and put this out on the table – don’t use canned crab. Ever. For anything. The quality is absolutely critical for an application such as this. So, if you can’t get the good stuff , just don’t bother.
That’s why we have to get while the gettin’ is good here. Another bushel will probably be on the menu this weekend!
For the white sauce:
1 Tbsp. butter
1 Tbsp. flour
3/4 cup heavy cream or half-and-half
1 clove garlic, finely minced
Salt and pepper, to taste
For the pizza:
1 ball pizza dough, halved
Olive oil, for brushing
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1/2 lb. fresh crab meat
Old Bay, for topping
To make the white sauce, melt the butter in a small saucepan over medium-high heat. Whisk in the flour and cook, whisking constantly, until bubbling and light golden, about 1 minute. Whisk in the heavy cream and garlic, and season with salt and pepper to taste. Cook, stirring frequently, until the mixture thickens and bubbles. Remove from the heat and set aside.
To make the pizza, preheat the oven and a pizza stone to 500 F for at least 20 minutes. Shape each pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread a thin layer of the white sauce over the crust, leaving a border clear around the edge for the crust. Sprinkle on the shredded mozzarella and cheddar cheeses.
Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 8 minutes. Remove from the oven, and top with fresh crab. Return to oven for a minute or two, just to warm the crab. Remove from oven and let cool slightly before slicing and serving. Top with Old Bay, if desired. Repeat process with other dough.
Source: inspired by Seacrets Crab Toast