Oregon Culinary Ambassador Leif Benson
SERVES 4 – 6
- 1 pound Oregon Dungeness Crab meat
- 2 tablespoons Kewpie Mayonnaise
- 1 teaspoon Old Bay seasoning
- 1 cup pesto
- 1 loaf Focaccia Bread
- 2 cups Gruyere cheese, grated
- 2 tablespoons chopped parsley (optional)
Instructions
Mix Oregon Dungeness crab with mayonnaise (chef prefers Kewpie Mayonnaise but any mayonnaise will work) and Old Bay seasoning. Spread pesto on top of focaccia and top with the crab mixture and grated gruyere. Preheat oven to 375 degrees and bake focaccia bread for 5-7 minutes until cheese melts. Sprinkle with chopped parsley if desired.