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Dip: Hot Jalapeno Crab Dip

Source of Recipe

Emeril Lagasse


List of Ingredients

1 lb. lump crabmeat, picked over for shells and cartilage
1 tsp. chopped garlic
1 1/2 cup chopped pickled jalapenos
1/4 lb. Monterey Jack cheese with jalapenos, 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

1. Preheat the oven to 350 degrees.

2. Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size shallow baking dish. Sprinkle the cheese evenly on the top of the crabmeat mixture.

3. Bake until golden brown and bubbly, about 25 minutes. remove from the oven and let sit for about five minutes before serving with the croutons.

Makes 8 appetizer servings

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* Toasted Croutons

Ingredients


1 loaf French bread (about eight inches in diameter and 15 inches long), ends trimmed and cut crosswise into 1/4-inch thick slices
5 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. Arrange the bread slices on the baking sheet and brush them with half of the olive oil, then sprinkle them with 1/8 tsp. of the salt and 1/8 tsp. of the black pepper. Turn the slices over, brush with the remaining oil, and sprinkle with the remaining 1/8 tsp. each salt and pepper.

3. Bake for about six minutes, then turn the baking sheet around in the oven to ensure even browning. Bake until the croutons are lightly browned, about six minutes. remove from the oven and let cool completely before serving.