Chef Michael Mina’s Superbowl Party Recipes


Chef Michael Mina is a 49er faithful. These are Chef Mina’s “San Francisco” recipes in honor of the 49ers going to the Super Bowl (crab, seafood, RED food).

Crab Toasts 1

Crab Toasts


·         1 ⅓ cups crabmeat

·         ½ – ¾ cup rouille

·         1 tablespoon finely sliced chives

·         1 tablespoon lemon zest

·         ½ teaspoon salt

·         Pepper

·         4 slices sourdough bread

·         3 tablespoons olive oil

·         4 pieces of wax paper cut just slightly bigger than bread slices

Serves: 4

Total Time: 20 minutes

Active Time: 20 minutes


1.      1. Brush sliced bread with oil on both sides and place on panini press, toasting only one side. Leave press open until bottom of bread slices have started to turn olden brown (about 1 minute). Remove bread and place on sheet pan, darker side up. Heat a panini press to 380°F

2.      2. Mix crabmeat with rouille in a medium bowl. Add chives, lemon zest and salt. Mix thoroughly. Add rouille to dress the crab. You want the crab to be creamy but not over-dressed. Taste for seasoning and adjust if needed with salt and lemon juice.

3.      3. Spread toasts with crab mixture. Cut squares of parchment the size of your bread slices and brush them with olive oil. Place the oil side down on the crab layer. Place toasts on the panini press and let toast for 1-2 minutes until the very top is golden brown. If you don’t have a Panini press, you can place these toasts in the toaster oven. Remove toasts from press and place back on sheet pan fitted with a rack. Leave wax paper on toasts until ready to serve. Cut each toast into 4.

Orange and Red Pepper Rouille with Crudite 1

Garlic Confit, Orange & Red Pepper Rouille with Crudité



For the Garlic Confit:

·         1 ½ cup olive oil

·         1 head peeled garlic cloves

For the Crudité:

·         15 celery sticks

·         3 radish bunches

·         2 baby turnip bunches

·         3 bell peppers (variety of red, orange, yellow and purple)

For the Rouille:

·         2 tablespoons olive oil

·         1 to 1 ½ cups garlic oil from Garlic Confit (above), or 1 to 1 ½ cups of olive oil

·         2 red bell peppers, roasted

·         4 Fresno chiles or jalapeno peppers, roasted

·         Zest of ½ orange

·         2 egg yolks

·         ¾ cup orange juice

·         Juice of 1 lemon

·         1 cup fine bread crumbs, toasted

·         1 tablespoon salt

·         1 to 1½ cup garlic oil

Yield: 3 cups*

*Note: This recipe yields enough rouille for crab toasts and leftover for dipping vegetables.

Serves: 4

Total Time: 1 hour and 10 minutes

Active Time: 50 minutes



For the Garlic Confit:

1.      1. Place garlic and oil in a small pot and set over medium heat. As soon as small bubbles appear, reduce heat to very low and let lightly simmer for 20 minutes. Save the infused oil for the rouille. Reserve the cooked garlic for another use.

For the Crudité:

1.      1. Wash vegetables and dry off well. Remove leaves from celery sticks and cut in half.

2.      2. Remove leaves from radishes and cut in quarters.

3.      3. Cut bell peppers in 1/8, removing seeds.

4.      4. Remove leaves from baby turnips and cut them in half.

5.      5. Reserve all prepared cut vegetables (crudité) for rouille dip.

For the Rouille:

1.      1. Toss red peppers and chiles with olive oil and season with salt and pepper. Place peppers and chiles on a medium-sized baking sheet lined with foil (or a rack over a baking sheet) and place under the broiler until the skins turn black (about 5 to 10 minutes), turning peppers as needed to blacken all sides.

2.      2. Remove from oven and place peppers and chiles in a medium bowl. Cover tightly with plastic wrap and let them sit for 10-15 minutes. The steam inside will loosen the skins.

3.      3. Peel skins off peppers.

4.      4. Remove the stems and seeds from all of the peppers and add the peeled and deseeded peppers to the food processor with all of the remaining ingredients except oil. Let the processor run until ingredients are well blended together. Slowly pour oil into running processor and continue blending until emulsified.

5.      5. Reserve at least ½-¾ cup rouille for Crab Toasts.

Orange and Red Pepper Rouille with Crudite

Super Bowl: Crab Cioppino, Orange & Red Pepper Rouille, Mussels & Clams and Crab Toast

See Full Recipe on Cook Taste Eat 




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