Spicy crab & pepper dip

1. PREP: Pick and clean one Dungeness crab. Reserve the picked meat and crab fat in the same bowl and make sure to keep the top shell intact for stuffing. Small dice one yellow onion, one Fresno chili, one small fennel bulb, and 2 poblano peppers. Thinly slice 2 large garlic cloves. Take your anger out on a bag of @cheetos until it’s in a powder.
2. Sauté: On medium-high heat, add a tablespoon of vegetable oil and sweat the diced vegetables together until fragrant. Add a pad of butter and season with salt and pepper. Turn to high heat and deglaze with one cup of white or rose wine. Once the liquid has reduced, remove from the heat and reserve.
3. Filling: In a mixing bowl, add 1/2 cup cream cheese, 1/4 cup fresh mozzarella, the picked crab, the sautéed vegetables, lemon zest, and 1/2 cup grated Parmesan. Fold until combined. Check for seasoning and reserve.
4. Final: Make sure to clean the inside of any excess debris from the crab head. Stuff the crab head with the mixture until full. Cover with hot Cheeto dust and bake at 415F until the tops start to crisp and you start to see the occasional bubble. Serve with your favorite chip or spread on a piece of bread.