Spicy Crab Dip
Koji Butter, Gruyère Foam, Chile Crunch, Pickled Lemon, Cheese Bread
Chef Dave Racicot of The Commoner at Kimpton Monaco | Pittsburgh, PA
Adapted by StarChefs | June 2025 | Photo: Alexander Zeren
INGREDIENTS
Pickled Lemon:
Sliced lemons
1 kilogram distilled white vinegar
300 grams granulated sugar
30 grams kosher salt
Koji Butter:
450 grams butter
150 grams buttermilk
6 grams kosher salt
100 grams shio koji
1 gram xanthan gum
Chile Crunch:
300 grams grapeseed oil
60 grams ginger
30 grams garlic
75 grams sesame oil
60 grams honey
50 grams Korean chili flakes
50 grams white soy sauce
30 grams brown sugar
30 grams sesame seeds
25 grams yuzu juice
5 grams ground Sichuan peppercorns
5 grams ground star anise
5 grams kosher salt
Gruyère Foam:
500 grams half and half milk
15 grams sodium citrate
300 grams gruyère, cut into 1-inch cubes
1 gram xanthan gum
Cheese Bread:
Thick cut bread
Roasted garlic butter
Grated parmesan
To Assemble and Serve:
Yield: 1 serving
75 grams crab meat
Sliced chives
METHOD
For the Pickled Lemons:
Place lemons in a nonreactive container and set aside. In a pot over medium-high heat, bring vinegar, sugar, salt, and 1 kilogram water to a boil. Pour over lemons. Cover and refrigerate 24 hours.
For the Koji Butter:
In a pot over medium-high heat, bring butter, buttermilk, and 150 grams to a boil. Transfer to a Vitamix Commercial blender. Add shio koji. With the machine running, slowly add xanthan gum and blend until mixture is fully emulsified. Transfer to an airtight container and refrigerate.
For the Chile Crunch:
In a Vitamix Commercial blender, combine grapeseed oil, ginger, and garlic until smooth. Set aside. In a large metal mixing bowl, combine all remaining ingredients. Set aside. Heat a heavy-bottomed pan over high flame. Once hot, add ginger-garlic mixture and cook until garlic is caramelized. Pour into the metal mixing bowl and whisk to combine. Let cool. Transfer to an airtight container and reserve.
For the Gruyère Foam:
In a pot over medium-high heat, bring milk and sodium citrate to a boil. Transfer to a Vitamix Commercial blender. Add cheese and xanthan gum. Blend until smooth. Transfer to an iSi canister with 2 charges. Set aside.
For the Cheese Bread:
Prepare and heat griddle. On a work surface, butter bread. Top with desired amount cheese. Place on hot griddle, cheese side down, and cook until cheese is caramelized and crisp. Set aside.
To Assemble and Serve:
In a pan over medium heat, melt 1½ ounces Koji Butter. Add crab meat and cook until warmed through. Transfer to a small serving bowl. Top with Pickled Lemons and chives. Finish with desired amount Chile Crunch and Gruyère Foam. Serve with 2 slices Cheese Bread.
