Dungeness Crab & Artichoke Potato Tapas Served with Mascarpone Fonduta


  • Dungeness Crab & Artichoke Potato Tapas
  • 2 1/2 lbs Idaho® Russet potatoes, peeled, cut into ¾ inch dice
  • 1 cup artichoke hearts canned, drained and coarsely chopped
  • 1 cup fresh spinach, stemmed and thinly sliced
  • 1/2 cup fresh roasted red pepper, small diced
  • 2 tablespoons fresh tarragon, chopped
  • 2 teaspoons fresh garlic, finely chopped
  • 1 teaspoon cumin, ground
  • 1 teaspoon black pepper, ground
  • 2 tablespoons Worcestershire sauce
  • 1/2 lb Fontina cheese, shredded
  • 1/2 cup Asiago cheese, shredded
  • 4 egg yolks
  • 1 lb Dungeness crabmeat, drained well
  • 12 Eggs, lightly whipped

    Seasoned Bread Crumbs
  • 1 1/2 lb fine bread crumbs
  • 3/4 cup Parmesan cheese, grated
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons black pepper, ground
  • 48 each Red Belgium endive leaves

    Mascarpone Fonduta Sauce
  • 2 tablespoons olive oil
  • 1/2 shallots, finely chopped
  • 2 teaspoons garlic, finely chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 quart whipping cream
  • 1 lb Mascarpone cheese softened
  • 2 cups Pecorino Romano cheese, shredded
  • 1 cup Fontina cheese, shredded
  • 2 tablespoons lemon zest, finely grated
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cumin, ground
  • 1/2 teaspoon nutmeg, ground
  • 1 cup fresh chives, thinly sliced


Dungeness Crab & Artichoke Potato Tapas
  1. Place the diced Idaho® potatoes into a large pot of salted cold water. Bring to a boil and simmer for approximately 10-12 minutes or until tender.
  2. Drain into a colander. Place the potatoes onto a parchment lined baking tray and cool in the refrigerator.
  3. After the potatoes are chilled, place into a large mixing bowl and coarsely mash. Add the artichoke hearts, vegetables, herbs, seasonings, cheeses and egg yolks. Gently mix to incorporate the ingredients.
  4. Add the Dungeness crabmeat to the potato mixture. Stir the mixture with a wooden spoon to lightly combine, taking care not to break up the crabmeat.
  5. Using a #40 size scoop portion the Potato Tapas mixture into 72 golf ball size portions. Place onto a parchment lined tray.
  6. Lightly coat each Potato Tapas with the beaten egg and gently coat in the seasoned bread crumbs.
  7. To Serve: In batches of 6, deep fry the Potato Tapas in 350⁰F oil for approximately 4 minutes or until golden and thoroughly heated internally. Remove from the deep fryer and place onto an absorbent paper lined tray. In the center of 12 decorative serving platters place a small bowl of the Mascarpone Fonduta. Arrange 6 Potato Tapas around each bowl of Fonduta sauce. Garnish each platter with 4 Red Belgium Endive Leaves. Serve immediately. Bon appetite!
Mascarpone Fonduta Sauce
  1. Heat the olive oil over medium heat in a heavy bottomed pot. Add the shallots and garlic to a pot and cook for approximately 3-4 minutes stirring frequently with a wooden spoon. Add the thyme to the pot and cook for an additional minute.
  2. Reduce the heat to low and add the remaining ingredients except the chives. Simmer for 6-8 minutes stirring frequently with a whisk until the sauce is thickened and smooth.
  3. Stir in the fresh chives. Hold until needed in a double boiler.
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Yield: 12 servings

Michael J Watz
Loews Club Restaurant
Philadelphia, PA

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