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    Hot Jalapeño Crab Dip

    List of Ingredients






    1 pound lump crabmeat, picked over for shells and cartilage
    1 teaspoon minced garlic
    1/2 cup chopped pickled jalapeño
    1/4 pound Monterey jack cheese, with jalapeños, grated
    1 teaspoon Worcestershire sauce
    1 teaspoon hot sauce
    1/2 teaspoon salt
    1/2 cup mayonnaise
    2 ounces freshly grated Parmigiano-Reggiano cheese

    Preheat the oven to 350*F (175*C).
    Combine the crabmeat, garlic, jalapeños, Monterey Jack cheese, Worcestershire sauce, 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 Parmigiano-Reggiano evenly on the top of the crabmeat mixture.
    Bake for about 25 minutes, or until golden brown and bubbly. Let sit for about 5 minutes before serving with chips, crackers, crudite or croutons.
    Serves 6 to 8.

    Recipe
 

 

 

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