We went to All'onda to get a twist on traditional crab dip
¾ lb Bacalao
4 C Heavy Cream
2 Cloves Garlic
3T olive oil
½ cup chicken stock
½ cup heavy cream
½ cup grated Parmesan cheese
½ lb spinach
1C Peekytoe Crab
· For the Bacalao: cover Bacalao with water to soak for 12 hours. Keep it refrigerated. After the first six hours drain the water and cover the bacalao in new water to soak for the remaining 6 hours. Drain the Bacalao and place it in a pot with garlic, shallot, thyme and heavy cream to cover. Cook over medium heat until the bacalao is softened. Drain the liquid and reserve it. Discard the garlic cloves shallot and thyme. Place the bacalao in the bowl of a standing mixer fitted with a paddle attachment. Add the olive oil and 3T of the reserved cream you cooked the bacalao in. Mix until well blended.
· For the Fonduta: combine chicken stock and heavy cream. Reduce by half. Mix in Parmesan cheese.
· Blanched Spinach: bring a boiling pot of salted water to a boil. Submerge the spinach in the boiling water for a few seconds until it is wilted. Immediately remove the spinach and submerge in ice water until just cooled off. Remove the spinach and place in the center of a dishtowel or some cheesecloth. Fold in the corners of the dishtowel/ cheesecloth and drain the excess water from the spinach.
· To Finish: combine the bacalaoo, spinach, crab and fonduta together in a large bowl. Stir to combine. The mixture should be creamy.