Bluestem Brasserie Chef Francis Hogan’s Superbowl Recipes



Chef Hogan BLEEDS green…meaning he is a die hard Philadelphia Eagles fan (from his home town). He doesn’t dislike the Niners at all, but “you have to stay true to your roots.”


Crispy Maryland Soft Shell Blue Crab Slider with Old Bay Aioli and Slaw vs. California Dungeness Crab Cocktail with Avocado Mousse, Micro Cliantro, and Red Chili Sauce Recipe by Chef Francis Hogan (Bluestem Brasserie)

Blue Crab Slider

1 Soft Shell Blue Crab
Seasoned Flour For Dusting
1 c. each red and green cabbage, finely shredded
Mini Brioche Buns (or other soft, sweet bread)
Old Bay Aioli (Recipe Below)

In a deep fryer or a sturdy pot, heat enough oil to submerge the crab to 350 degrees
Clean the soft shell crabs, and soak them in the buttermilk for 2 minutes
Remove the crabs and let excess buttermilk drip off
Lightly dust the crabs in the seasoned flour and carefully drop the crab into the hot oil
Cook until the crab is golden brown, about 1-2 minutes
Remove Crab from oil and drain on paper towels.
Assemble the sliders:
Toss the cabbage with the Old Bay Aioli and let marinate for 5 minutes
Slice the bread in half and lightly toast each side
Cut each crab in half and build the sliders. Place the crab on the bottom slice and top with a generous amount of the cabbage
Serve immediately

Old Bay Aioli

1 c. Basic Mayonnaise
1 clove garlic, minced
Juice of 1 lemon
1 T. Old Bay seasoning

Whisk together ingredients and allow to rest for 10 minutes before using

Dungeness Crab Cocktail with Avocado Mousse

1 Dungeness crab, cooked cleaned and meat picked
2 Ripe avocados
Juice from 2 limes
1 tsp Chili Powder
Good quality extra virgin olive oil
Fleur de Sel or other sea salt
Sriracha or other viscous red chili sauce
Micro Cilantro

Scrape the meat from the avocados and place in a food processor with the lime and chili powder.
Process until smooth and check for seasoning
Put avocado mix into a pastry bag
Assemble the plate:
Make a circular mound of the avocado mix on a plate
Top the avocado generously with the picked crab meat
Sprinkle the meat with the sea salt and drizzle generously with the olive oil
Dot the the plate with small amounts of the red chili sauce along the outside of the avocado mousse
Garnish the top with the micro cilantro and serve immediately




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