Wood-oven Oven Baked Crab Fondue Recipe

Preheat and slice

Preheat your oven (or wood-fired oven) to 425°F (220°C). Slice the baguette into 1/3" diagonal rounds, about 16–20 slices depending on loaf size.

Arrange the slices in a single layer on a baking sheet. Brush each slice lightly on both sides with 2 tablespoons olive oil and sprinkle with coarse sea salt.

Bake in the hot oven for 6–10 minutes, turning once halfway, until the crostini are golden and crisp at the edges. If using a wood-fired oven, position them on the cooler side and monitor closely (they may take 3–6 minutes).

Remove from oven and, while still warm, rub the top of each crostini lightly with the cut side of the garlic clove. If desired, grate a little parmesan over the hot toasts.

Prepare base

Reduce oven temperature to 400°F (205°C) if using a conventional oven. In a large mixing bowl, combine 8 oz softened cream cheese, 1 cup mascarpone (or ricotta), 2 tablespoons mayonnaise, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard. Whisk or beat with a spatula until smooth and homogenous.

Stir in 1 cup grated gruyère and 1 tablespoon finely grated parmesan, reserving about 2 tablespoons of the gruyère for topping.

Add the finely minced shallot, 1 minced garlic clove, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon Old Bay seasoning, 1 teaspoon lemon zest, 3/4 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. Mix thoroughly to incorporate the aromatics and seasonings.

Fold in 1 cup lump crab meat gently so as not to break up large lumps. If the mixture seems very thick, stir in up to 2 tablespoons sherry or dry white wine to loosen and add brightness.

Assemble for baking

Transfer the crab mixture to a shallow ovenproof skillet, gratin dish, or a small cast-iron skillet (about 8–9 inches). Smooth the top and sprinkle the reserved 2 tablespoons gruyère over the surface along with an extra pinch of smoked paprika and 1 tablespoon chopped chives.

Drizzle 1 tablespoon olive oil over the top to encourage browning and add a light sheen.

Bake

Place the skillet on a middle rack and bake in the preheated 400°F (205°C) oven for 12–15 minutes, until the fondue is hot and bubbling and the top is golden-brown. For extra char and smokiness in a wood oven, move the skillet briefly to the hotter zone for 1–2 minutes at the end, watching carefully to avoid burning.

Remove from the oven and let rest 2–3 minutes to set slightly. Sprinkle remaining 1 tablespoon chopped chives and chopped parsley over the top before serving.

Place the hot crab fondue on a warmed board or trivet. Arrange crostini around the skillet. Garnish with microgreens or parsley sprigs and serve lemon wedges on the side for squeezing.

To eat: spread warm fondue on crostini and finish with a squeeze of lemon if desired. Leftovers can be cooled, refrigerated in an airtight container for up to 2 days, and reheated gently in a 325°F (160°C) oven until warmed through.