Place it on the stovetop as a wok, in the oven to roast meat or veggies, and even over an open-flame campfire.

In a food processor, pulse the bread until fine crumbs form.Spread the breadcrumbs on a rimmed baking sheet and toast for about 8 minutes, until crisp..

In a large skillet, cook the butter over moderate heat until the milk solids turn dark golden, about 4 minutes.Stir in the toasted breadcrumbs and season with salt.. Scrape the crab mixture into a 10-inch round baking dish or skillet.Sprinkle the brown-butter crumbs evenly on top.

Bake for 20 to 25 minutes, until golden on top and bubbling at the edge.Let cool for 5 minutes before serving with crostini, chips or radicchio leaves.. Make Ahead.

The crab dip can be prepared through Step 3 and refrigerated overnight..

8. small dried scallops.Let stand in a warm place until doubled in bulk, about 2 hours.. Line 2 baking sheets with parchment paper.

Gently press down on the dough; it should be tacky.Divide the dough into 36 equal pieces and cover with plastic wrap.

Gently squeeze 1 piece of dough through your thumb and index finger to form a ball; pinch the bottom.Place the ball pinched side down on the prepared sheet.