Crab Remoulade Ricotta Flatbread | Two things we love most – sumac and sriracha. So what did we do with them? Well that’s obvious. We threw them in a pizza dough of course! That’s right. But we didn’t make a pizza at all, we made a flatbread instead, topped with some of the best ingredients money can buy…
In this recipe, we throw together a homemade dough, let it cure overnight, until it’s packed with flavor. Then we roll it out, top it with ricotta, broccolini and, best of all, jumbo crab coated in a spiced remoulade sauce. Crispy, meaty, lemony…this one rounds all the flavor bases.
* Make the dough and remoulade a day ahead.
* You'll only need ½ the dough for this recipe - the topping is for 2 flatbreads.
* You can speed this recipe up by 24 hours by skipping the dough's overnight nap, but it's important for the flavors to come together.
- Olive Oil - 1 tablespoon
- Water - 410 grams (2 cups)
- Bread Flour - 670 grams (4½ cups), sifted
- Active Dry Yeast - 7 grams (2 teaspoons)
- Sriracha - 2.5 grams (about 2 tablespoons)
- Sumac - 2 grams (3/4 teaspoon)
- Mustard Powder - 1 gram (1/2 teaspoon)
- Sugar - 5 grams (1 teaspoon)
- Salt - 5 grams (1 teaspoon)
- Mayonnaise - ½ cup
- Sweet Relish - 1 tablespoon, jarred
- Shallot - 2 tablespoons, finely minced
- Garlic - 1 clove, grated
- Prepared Horseradish - 1 teaspoon
- Lemon Juice - 1½ teaspoons
- Curry Powder - ¼ teaspoon
- Celery Seed - ½ teaspoon, toasted
- Fennel Seed - ½ teaspoon, toasted
- Ancho Chili Powder - ¼ teaspoon
- Mustard Powder - ¼ teaspoon
- White Pepper - ⅛ teaspoon
- Salt - ½ teaspoon
- Jumbo Lump Crab Meat - 6 ounces
- Ricotta Cheese - 4 ounces
- Broccolini - 1 bunch
- Lemons - 2
- Sun-Dried Tomato - ¼ cup, finely minced
- Green Onions - ¼ cup, thinly sliced
- Salt - ¼ teaspoon
- Stand Mixer - with dough hook
- Mixing Bowl - large
- Chinois - or other fine mesh strainer
- Plastic Wrap
- Spice Grinder - or use a mortar and pestle
- Saute Pan - small
- Mixing Bowl - small
- Pizza Stone
- Saucepan - medium
- Mixing Bowls - 2, medium
- Sheet Pan
- Fit your stand mixer with the dough hook attachment.
- We are going to science the crap out of this dough. So grab your scale and measure out the yeast, sriracha and spices first.
- Turn your sink faucet on as hot as it can get. Let it get hot to where it's just barely too hot for you to hold your hand under it.
- Then add 2 cups of it to the bowl of your stand mixer.
- Pour the yeast into the hot water. Don't mix it yet. Let it proof for 5 minutes.
- Meanwhile, sift the flour with the chinois into the mixing bowl. You need 4½ cups.
- Once the yeast is proofed, add the sriracha, sugar, spices and salt to the bowl. Whisk it gently just until it's all combined.
- Now pour the sifted flour into the yeast water.
- Fit the bowl back on the stand mixer and put it on the lowest "stir" setting, and let it run for 5 full minutes.
- Then turn the speed up to number 4 and knead the bread for 5 more minutes.
- Now drizzle in the oil and knead for 1 more minute. All done.
- Rinse out the bowl you sifted the flour into, wipe it dry, then brush a thin layer of oil around the interior (you can use a paper towel, just make sure there are no puddles of oil in the bowl!
- Now just toss in your ball of dough perfection, seal the bowl tight with plastic wrap, and toss it in the fridge overnight. Well done Iron Chef.
Total Time: 15 mins
- Next, let's knock out this awesome remoulade sauce. Start by cutting up your shallot and grating your garlic.
- Get all your other ingredients together.
- Add the celery and fennel seed to a dry saute pan and put it over medium heat.
- Let the spices toast for about 5 minutes, giving it a quick stir halfway through, until it smells real good.
- Take the pan off the heat and drop the seeds into your spice grinder.
- Grind the seeds into a fine powder and put them in the mixing bowl.
- Now add all the ingredients, stir it all well, and season to taste. Well done! Cover and toss in the fridge while you get started on the flatbreads.
- The day the dough awakens from its cold nap (or cure), preheat your oven to 550 degrees (or as high as it can go). Put the rack in the middle and rest the pizza stone on it. You want to heat your pizza stone for at least 2 hours.
- While that's warming up, get started on the mise en place for the flatbread toppings.
- Fill your saucepan with water, a pinch of salt, and bring it all to a boil over high heat.
- Then toss in your broccolini and cook the broccolini for just 2 minutes, strain, and toss in the ice bath for a full minute.
- We are just going to use the stems here, so slice off the heads and save them for another use.
- Now get fancy and slice the stems on a bias (aka diagonal) into thin rounds - little thicker than a nickel. Like this,
- Put the stems in the fridge while you work on the dough.
- Mix the crab with most of the remoulade (save a little extra for garnish) in one of the bowl. Mix it gently to not break the crab too much. Toss it in the fridge too.
- Put your ricotta on the counter top. Let it come to room temperature.
- Take the dough out of the fridge and knead it for just a couple minutes to get the gluten juices flowing again.
- Then take a bench scraper (or a sharp knife) and cut the dough into fourths.
- Now for the most important part - spreading the dough. First of all, please don't use a rolling pin.
- Start by flattening the dough in the palm of your hand - make sure you start to push the dough from the center to the outer edges. You don't want any bumps in the center at all.
- Then start to pull along the edges, while rotating, to spread the dough even more.
- Now let gravity do the work. Grab an edge of the dough and hold it up vertically in the air, like you're hanging laundry.
- Let the dough naturally start to pull down and stretch, then rotate, shake a bit and let it it stretch again. Keep rotating while holding the edges until the dough is at least ⅛ inch thick or preferably less. Take your time with this step and form a rough rectangle about 12 x 8 inches (definitely doesn't need to be perfect).
- Now let's assemble. First, olive oil. Brush a thin layer to the edges. This will help form a barrier and keep our crust from getting soggy.
- Next, spread on a thin layer of ricotta to the edges too.
- Then sprinkle on a big pinch of salt and white pepper (remember, ricotta tastes like nothing unless you season it!).
- Then sprinkle on the cut broccolini and try to space them out as evenly as you can.
- Now for the tricky part. We are going to use an upside down sheet pan in place of a pizza peel (you know those wooden sticks pizzerias use to toss pies in the oven).
- So turn your sheet pan over and sprinkle on a good dousing of flour to keep your flatbread from sticking.
- Now carefully lift your flatbread onto the back of the floured sheet pan. Give the pan a quick shake so it doesn't stick.
- Open the oven and pull the rack with the pizza stone out a bit for easier access.
- What you are going to is slide the flatbread onto the pizza stone by first touching a short edge of the sheet pan a couple inches from the back of the stone. Slide the flatbread forward a bit so it hits the surface of the stone, then pull the pan back quickly, and slide the whole flatbread on. Got it?
- Close the oven and let the flatbread cook for 10 minutes until the edges are dark brown and lift up off of the stone.
- Pull the rack out a bit again and sprinkle ½ of the crab all over the top. Try not to leave any huge clumps in one place.
- Shut the oven and cook for just 1 more minute to warm the crab through.
- Take the faltbread off the stone with a spatula (it will be much easier now since it's crispy) and set it aside for a couple minutes before you cut it up. Awesome job!
- Cut each flatbread into even sized squares - we like to cut them into 8 large squares.
- Garnish with the green onions, sun-dried tomato and salt.
- Now this is important. Grab a couple lemon halves and squeeze over a good dousing of lemon juice - at least a tablespoon (lemon is crab's best friend). Serve it while it's hot. Enjoy.
* Obviously skip the upside down sheet pan step if you have a pizza peeler (or any other effective way of adding the flatbread directly on the pizza stone.
* You should invest in a pizza stone if you don't have one - they're not that expensive and you can get wildly creative with it!
* Remember, ricotta can be boring it you don't brighten it up with other ingredients. So season it well after you spread it over the dough. Don't skimp on this part.
* This is a fun party appetizer. Make it and people will be talking about it until the crabs come home!
If you’ve read this far, then you need to check out Demi-Glace Chicken Scallopine with Olive Polenta and Prairie Meatloaf + Gochujang Sauce.
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