Dungeness Crab Croissant
Fennel Aïoli, Dill Pickles, Espelette Butter, Lemon, Parsley, Mint
Chef Jack Irving of Octavia | San Francisco, CA
Yield: 1 serving
Adapted by StarChefs | October 2026 | Photo: Will Blunt
INGREDIENTS
Espelette Butter:
21 grams dried espelette peppers, seeded
1 pound salted butter, softened
Fennel Aïoli:
500 grams sliced fennel
2 whole eggs
20 grams Dijon mustard
½ clove garlic
500 grams canola oil
To Assemble and Serve:
Croissant
100 grams Dungeness crab meat
Fines herbes
Diced dill pickles
Lemon juice
Kosher salt
Picked parsley leaves
Picked mint leaves
METHOD
For the Espelette Butter:
In a dry pan over medium heat, toast espelette peppers until fragrant. Transfer to a mixing bowl and cover with 1 pint boiling water. Let sit until water has cooled completely. Remove peppers from water and transfer to a food processor with a small spoonful of soaking water. Blend until smooth. Add and process until fully combined. Spread mixture onto a parchment-lined sheet tray. Freeze until solid. Once frozen, cut into cubes. Transfer to an airtight container and refrigerate.
For the Fennel Aïoli:
Heat oven to 400°F. Spread fennel on a parchment-lined sheet tray. Roast until slightly colored. Let cool. Transfer to a food processor with eggs, mustard, and garlic. Process until a smooth paste forms. With the machine running, slowly stream in oil until mixture is fully emulsified. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat oven to 350°F. Place croissant on a parchment-lined sheet tray. Warm 2 minutes. Set aside. In a sauté pan over medium-high flame, heat Espelette Butter. Add crab meat and fines herbes. Toss until warmed through. Remove from heat. Add pickles and 1 tablespoon Fennel Aïoli.. Season with lemon juice and salt.. Spoon mixture into warmed croissant. Drizzle any remaining sauce over top. Finish with fresh parsley and mint.
