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DIP: Hot Jalapeño Crab Dip

Source of Recipe

Emeril


List of Ingredients

1 lb. lump crabmeat, picked over for shells &cartilage
1 tsp chopped garlic
1 1/2 c chopped pickled Jalapeños
1/4 lb Monterey Jack cheese w/ Jalapeños, grated
1 tsp Worcestershire sauce
1 tsp hot sauce
1/2 tsp salt
1/2 mayonnaise
2 oz Parmigiano-Reggiano cheese, grated
1 recipe Toasted Croutons



Recipe

Preheat the oven to 350°. Combine crabmeat, garlic, Galapagos, Monterey Jack, Worcestershire, hot sauce, salt, & mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon mixture into a medium-size shallow baking dish. Sprinkle cheese evenly on the top of the crabmeat mixture. Bake until golden brown & bubbly, about 25 minutes. Remove from oven & let sit for about 5 minutes before serving w/ croutons. Makes 8 appetizer servings.

TOASTED CROUTONS

1 loaf French bread (about 8" in diameter & 15" long), ends trimmed & cut
crosswise into 1/4" thick slices
5 tbsp olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper

Preheat oven to 400°. Line a baking sheet w/ parchment paper. Arrange bread slices on baking sheet & brush them with half of the olive oil, then sprinkle them with 1/8 tsp of salt & 1/8 tsp of pepper. Turn slices over, brush w/ remaining oil & sprinkle w/ remaining 1/8 tsp each salt & pepper. Bake for about 6 minutes, then turn baking sheet around in oven to ensure even browning. Bake until croutons are lightly browned, about 6 minutes. Remove
from oven & let cool completely before serving.