Dungeness Crab Pretzels

Ingredients

Confit garlic aïoli 4 to 6 garlic cloves 4 tbsp. extra virgin olive oil 1 cup mayonnaise 2 tsp. lemon juice 1 tsp. Old Bay Seasoning 1/2 tsp. salt Dungeness crab pretzels 2 cups Dungeness crabmeat (knuckle and claw meat) 2 tbsp. minced chives Sea salt, to taste 4 bakery-fresh pretzel baguettes 1/4 cup clarified butter 1/4 cup Dijon mustard

Instructions

For aïoli: In a 350-degree oven, roast garlic cloves, uncovered, in olive oil until cloves are soft and golden brown, about 30 minutes. Drain garlic, reserving oil. Puree garlic after it has cooled. In a small bowl, whisk together reserved oil, mayonnaise, lemon juice and Old Bay Seasoning. Add garlic and adjust salt to taste. Mixture should be smooth and full of flavor.

For pretzels: In a small bowl, combine crabmeat with 1/2 cup aïoli, chives and salt. Split baguettes and preheat a cast iron skillet on medium heat. When skillet is hot, brush baguettes with clarified butter and toast until golden brown. Remove from heat and let cool a few minutes. Evenly spread Dijon mustard on cut sides. Spread 4 ounces of crab mixture on the bottom halves of each baguette. Close sandwiches to serve.