Dungeness Crab & Artichoke Potato Tapas Served with Mascarpone Fonduta

Ingredients:

• 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

Directions: