Top Chef winner Matthew Stowe cooks up spicy crab dip to celebrate the new JOEY Maple in Dallas

Alright, welcome back to the Good Day Kitchen. We say good morning to Executive Chef Matthew Stowe with the new Joey Maple location in Uptown Dallas. Morning to you. Morning, thanks for having me. So this is a new location in Uptown, but when I first saw you, I said, wait, Joey's like the one in North Park Center in the mall. I knew that location well, but now you guys are opening another location. Exactly, sir. On Maple. Our 38th location. Really excited to join the Uptown neighborhood. It's just an amazing opportunity to kind of show what we do to that area. Yeah, what are you going to be making for us here today? Today we're going to make one of our famous, kind of very popular crab dip recipes that we have on the menu. Great for sharing. Very simple recipe to make at home as well. So we have our crab here. This is the mayonnaise, and I sent in the recipe so I'm sure you guys will post it, but this is made with kimchi, Japanese mayonnaise, a little bit of lemon juice. Give it a little... Yeah, it gives it a little bit of heat here. I know you guys are big in Dallas here with crab. Lots of crab on menus around here and we wanted to include this one. Some pickled ginger in here. ginger. Green onions, just like you'd find in a sushi restaurant. Usually it sits on the side of the sushi and no one eats it, but it's got a really great flavor. We're putting it in there today. Green onions. What would you eat with this, Deb? We've got some grilled sourdough over here, actually. A little bit of lemon zest in there. Okay, lemon zest. A little bit of juice as well. The acidity kind of brings out the flavor of the crab. I love the acidic flavor. Yeah, it's nice, right? Especially with sharing at the start of a meal, it's nice to kind of have a little bit refreshing too and not too too rich okay so we'll mix this up as you're mixing you were on top chef right you won i won season three in canada yes uh it was a long long long time ago now but then you got recently i was yeah lucky enough to get back and do a just a guest judge appearance they filmed in toronto uh last season so i was able to get back and be on the other side of things okay incredible so we have it all mixed up we'll put it into our little seafood shell dish here shell dish i like that and then and i see a torch over here you can stand back i'm gonna stand back and i know brandon is very excited about i'm ready to go with the flames so you got a crab dip in here this works but all right our mixtures here this is just the same mayo on top okay so a little bit more mayo and then brandon you're gonna do the key which is kind of caramelizing this and this is what gives it a really great depth of flavor on there there's lot yeah wow okay kind of spread it out a little bit okay all right whatever like I said it's good for sharing right you want to eat the whole thing but it's a great way to start a meal all right hey how does this thing work here fire it up I'll fire it up for you okay just hold that down okay okay just give it a Give it a torch, Brandon. Just a little. Just have fun with it. Get right in there. I'll get right in there. Okay. Get in there. Keep going, keep going, keep going. Oh, that's pretty. You want a really nice dark kind of color to it. Okay. The fire alarms go off. Don't blame me. All right. That's all good. Look at that. Smells good. Okay. There you go. Is that enough? Keep going. Yeah. Looks like you're having fun. Keep going with it. I'm having fun. I'm having a blast. Look at this. Okay. And this is how it's served in the restaurant? This is how we serve in the restaurant, yeah. Okay. We torch it just like so. Get a nice kind of caramelization on the top, and then it's great with grilled bread on the side, your favorite cracker at home, even some veggies, whatever you like. Sure, okay. Okay, Brandon, calm down. You like that a little too much, I think. Let's do another one. All right, before we go, I do want to mention you've got some other plated dishes right here. Premium steaks, sushi, seafood, bowls, handhelds, shareables. You guys have a little bit of everything. Yeah, well, with our menu, we really love to play off that globally inspired piece, and the beauty with that is we have something for everyone. You can come in with a group of people, and something delicious will be great for anyone on the menu. So we've got our steak here. We've got sushi, great seared salmon sushi. Our hummus is another great way to share the start of a meal with some pita. And then for lunch, excellent tuna salad, super light, refreshing, great ways. Sounds delicious. All right, Chef Matthew Stowe with Joey Maple, the new location in Uptown. Thanks for being here today. We'll have a link to this recipe and other Joey restaurants on our website, fox4news.com. We'll be back with a final check of the weather after this.